Air Fryer Recipe
Crispy Sweet Potato Hash Browns
Air fryer French toast sticks offer a crispy and golden breakfast treat with less oil.
Ingredients
- 8 slices of thick bread (such as brioche or challah)
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- Butter or cooking spray
Method
- Preheat your air fryer to 190°C (370°F).
- Cut each slice of bread into three even sticks.
- In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth.
- Dip each bread stick into the egg mixture, ensuring it's fully coated but not soaked.
- Lightly grease the air fryer basket with butter or cooking spray.
- Place the bread sticks in a single layer in the air fryer basket, ensuring they're not touching.
- Cook for 8-10 minutes, flipping halfway through, until golden and crispy.
Why this works in an air fryer
Thick enriched bread holds an egg custard without collapsing, while the air fryer’s fast convection dries the surface quickly so the proteins set before the centre turns soggy. A light film of fat helps browning and reduces sticking; spacing matters because steam trapped between sticks softens the crust.
Equipment notes
Assumes a medium 5–6 litre basket holding about 8–10 sticks in one layer; cook in batches if needed. In a single-drawer air fryer, use the centre of the basket and shake/turn at halfway; in a dual-zone model, split evenly between drawers and check 1–2 minutes early as smaller drawers often brown faster.
Common pitfalls
- Sticks look pale and leathery at 10 minutes? The bread was too wet or packed too closely; leave more space and cook 2–3 minutes longer at 190°C to drive off surface moisture.
- Dark edges but a soft, custardy exterior? The bread was soaked rather than dipped; use a quicker dip next batch and reduce to 180°C so the egg sets before the sugars scorch.
- Cinnamon clumps or streaky coating? Dry cinnamon floats on the custard; whisk it first with the vanilla or a spoonful of milk, then add the eggs for a more even crust.
- Sticks tear when flipped? They have not set enough or the basket is under-greased; wait another minute before turning and use a thin silicone spatula rather than tongs.
Variations & substitutions
- Use slightly stale brioche for a crisper finish, as drier bread absorbs enough custard without becoming fragile.
- Swap milk for single cream for a richer, more browned crust, but check a minute early because the extra fat and sugars colour faster.
- Use sourdough or white bloomer instead of brioche for a less sweet version; it may need a few extra seconds in the custard because the crumb is firmer.
- Add orange zest or a pinch of mixed spice to the custard; it will not change timing, but avoid extra liquid flavourings that thin the coating.
Storage & reheating
Keep cooled leftovers covered in the fridge for up to 2 days, then reheat in the air fryer at 170°C for 3–4 minutes until hot and crisp at the edges.
Nutrition
Calories: 250
