Air Fryer Recipe
French toast sticks
French toast sticks are a delightful twist on the traditional breakfast favorite, made easily in an air fryer for a healthier option.
Ingredients
- 8 slices of thick-cut bread (brioche works wonderfully)
- 4 large eggs
- 1 cup (240ml) milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- A pinch of salt
- Butter or cooking spray for greasing
- Maple syrup or honey, for serving
Method
- Cut your bread into 1-inch wide strips.
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt until fully combined.
- Dip each bread strip into the custard mixture, allowing them to soak for a few seconds on each side.
- Preheat your air fryer to 180°C (356°F). Lightly grease the air fryer basket with butter or cooking spray.
- Place the coated bread strips in the air fryer basket in a single layer. Cook for 6-8 minutes, flipping halfway through, until golden brown and crisp.
- Transfer the cooked french toast sticks to a serving plate. Serve warm with maple syrup or honey.
Why this works in an air fryer
Thick bread absorbs custard without collapsing, while the air fryer’s fast convection dries the surface quickly so egg proteins set into a crisp coating. A light film of fat helps browning and prevents sticking; flipping exposes the damp underside so it can dehydrate rather than steam.
Equipment notes
Timings assume a 4–5 litre basket holding about 8–10 sticks in one layer with gaps; in a single-drawer model cook in batches, while dual-zone fryers need the sticks spread evenly in both drawers and may take 1–2 minutes longer if both zones are loaded.
Common pitfalls
- Soggy centres with pale sides after 8 minutes mean the bread was over-soaked or too fresh; use day-old thick bread and dip for only a few seconds per side.
- Eggy patches or streaks on the surface signal the custard was not fully whisked; beat until no strands of egg white remain and stir again as the cinnamon settles.
- Sticks tearing when flipped usually means they were moved before the egg coating had set; cook for at least 3 minutes before turning and use a thin silicone spatula or tongs.
- Dark edges but wet undersides indicate overcrowding or contact with the basket; leave visible gaps between sticks and cook a second batch rather than stacking.
Variations & substitutions
- Use challah or sliced panettone instead of brioche; both brown quickly because of their sugar and fat, so check from 5 minutes.
- Swap half the milk for single cream for a richer custard; the extra fat gives a softer centre and may need the full 8 minutes to set.
- Use oat milk or almond milk in place of dairy milk; the coating will be slightly less rich, so grease the basket well to help browning.
- Add 1 tablespoon caster sugar to the custard for a sweeter crust; watch closely near the end as the sugar can darken faster.
Storage & reheating
Keep cooled sticks in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 3–4 minutes until hot and re-crisped.
Nutrition
Calories: 250
