School lunch

French Toast Sticks

French Toast Sticks are easy to portion and freeze for make-ahead breakfasts or snacks.


  • large flat dish or bowl
  • whisk
  • measuring cup and spoons
  • baking sheet
  • parchment paper
  • spatula


  • 4 eggs
  • 1 cup (250 mL) milk
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • 8 slices whole grain bread


  1. Preheat oven to 375° F (190° C).
  2. In a large flat dish whisk eggs with milk, vanilla and cinnamon. Dip bread into egg mixture. Turn to coat bread well. Allow bread to soak up egg mixture at least 5 minutes.
  3. To cook, use one or two (depending on the size of the bread) baking sheets. Line with parchment paper. Arrange bread in a single layer on prepared pan(s).
  4. Bake for 12 minutes. Turn bread over. Bake 10 to 15 minutes longer until browned and puffed.
  5. If serving immediately, cut into strips (3-4 strips/slice of bread) and serve.  If preparing for lunches, allow French Toast to cool. Cut into strips, portion and store in a container for lunch. Send with fresh fruit and/or yogurt or syrup for dipping.