American
Air Fryer French Toast Sticks
Thick bread strips soak in cinnamon egg batter and crisp in the air fryer in a single layer. They come out golden outside and soft inside for easy dipping.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Photo: bcmom (CC BY). Source
Why you’ll love it
- Air fryer heat crisps the exterior without a full skillet of butter.
- Stick shape is simple for dipping and packing.
- The batter uses basic fridge staples.
- Batches cook fast once the basket is hot.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat air fryer to 350°F.
- 2
Cut each bread slice into 3 sticks.
- 3
Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a shallow dish.
- 4
Dip bread sticks briefly in the batter, letting excess drip off.
- 5
Arrange sticks in a single layer in the air fryer basket without overlapping.
- 6
Air fry at 350°F for 5 to 6 minutes, flip, then cook 4 to 5 minutes more until golden.
- 7
Serve warm with maple syrup.
Pro tips
- Work in batches so sticks stay in one layer.
- Stale bread holds shape better after dipping.
- Lightly mist the basket with oil if sticks tend to stick.
Easy substitutions
- sandwich bread
- brioche or Texas toast
- milk
- oat milk
- sugar
- maple syrup whisked into the batter
Storage and reheating
Storage
Refrigerate cooled sticks up to 3 days or freeze up to 1 month.
Reheating
Air fry at 350°F for 3 to 4 minutes from fridge, or 5 to 6 from frozen.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 12 g
- Carbs
- 42 g
- Fat
- 8 g
- Fiber
- 2 g
Budget friendly · Air Fryer · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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