French Toast Sticks
I am always looking for ways to simplify cooking for my family, especially with meals that can be a little labor intensive. Which is where these baked French Toast Sticks come in. The batch bakes up in the oven, which makes them so easy to make, and they have banana right in the batter—so they taste a little like banana bread! Plus, the sticks are a super easy shape for little kids to pick up and eat with their hands…and dip as they like! They are a great toddler breakfast idea, an easy baby-led weaning breakfast, and a make-ahead breakfast for kids you can pop into the freezer. While I admit that pan-fried French Toast is of course delicious, baking a whole pan of sticks at the same time is SO easy—and it allows you to stock the freezer in one fell swoop. Plus, since you bake the sticks on parchment paper, clean-up is as simple as tossing the paper away. (You may also like French Toast Casserole with Apples, Pumpkin French Toast Sticks, and my Yogurt Waffles.)
Ingredients You Need
To make this recipe you need the following ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.
Bread: A sturdy sourdough or whole grain bread work best here. Milk: I usually use whole milk, but any type will work similarly. Eggs Ripe banana: The riper the banana, the better the sweetness and banana flavor. Cinnamon Vanilla
TIP: You can adjust for allergies by using GF bread and non-dairy milk as you like.
Step-by-Step Instructions
Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of the post for the full information. TIP: You can serve these with maple syrup, yogurt, applesauce, or warmed frozen fruit for dipping. You can also simply mash the ingredients together in a bowl if you don’t want to use a blender.
How to Store
To store, place cooled sticks into an airtight container and store in the fridge for about 3 days. Or add to zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.
Best Tips for Success
Serve with toppings or dips such as maple syrup, yogurt, nut butter or jam depending on what your kiddos prefer. Use a fork to flip the sticks over quickly in the batter—you want them to absorb just enough batter to coat, but don’t let them sit in the batter. This ensures that they have a good texture when reheated. Let the sticks cool fully before storing in the fridge or freezer. To make without a blender, mash very, very well in a bowl with a fork. You can also bake full slices, then cut into sticks with kitchen scissors. Gluten-free: Use GF bread. Dairy-free: Use nondairy milk. Egg-Free: Omit the egg and increase milk to ½ cup. Banana-Free: Omit the banana and replace with Sweet Potato Baby Food or Pumpkin Baby Food or add an additional egg and ¼ cup milk. You may also like Yogurt Pancakes, 2-Ingredient Baby Pancakes, Easy Toddler Breakfasts, and Banana Breakfast Cookies.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share! This post was originally posted November 2019.
