Copycat Burger King French Toast Sticks

Why You’ll Love This Recipe

• Faithful fast-food flavor with better ingredients and a crisp-edged, custardy center.
• Light batter for that just-right coating that fries up golden without greasy heaviness.
• Quick to make and perfect for dipping—weekend brunch or nostalgic weeknight dessert.
• Easy to batch-cook, freeze, and reheat for grab-and-go mornings.

Grocery List

• Produce: Optional: fresh berries or a sprig of mint for plating
• Dairy: Eggs, whole milk, heavy cream
• Pantry: Thick-sliced bread (Texas toast or brioche), granulated sugar, ground cinnamon, all-purpose flour, cornstarch, vanilla extract, baking powder, fine salt, neutral oil (canola/peanut/vegetable), maple syrup

Full Ingredients

Bread

• 4 slices thick-cut Texas toast or brioche (3/4-inch thick), cut into 12 sticks (about 1 x 4 inches each)

Custard-Batter

• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/8 tsp fine salt
• Pinch ground cinnamon (optional, the coating provides most of the cinnamon flavor)

Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• Pinch fine salt

Frying & Serving

• Neutral oil for shallow frying (about 2 cups to reach 1/2-inch depth in a 10–12 inch skillet)
• 1/2 cup warm maple syrup, for dipping

Step-by-Step Instructions

Step 1: Cut and dry the bread

Cut each thick slice into three 1 x 4-inch sticks. For the best texture, dry the sticks: arrange on a rack set over a sheet pan and bake at 300°F for 6–8 minutes until the surface feels slightly leathery but not browned. Let cool 2 minutes. This light drying helps the custard soak in without making the sticks fragile.

Step 2: Make the custard-batter

In a wide bowl, whisk eggs, milk, and cream until loose. Sprinkle in the flour, cornstarch, sugar, vanilla, baking powder, salt, and the optional pinch of cinnamon. Whisk just until smooth and no dry pockets remain. The flour/cornstarch helps the custard cling and crisp, while the tiny bit of baking powder gives a delicate puff.

Step 3: Dip and rest

Working 3–4 sticks at a time, dip each stick in the custard-batter for 15–20 seconds per side, turning to coat all faces. Lift, let excess drip, then place on a wire rack over a sheet pan. Repeat with all sticks. Let them rest on the rack for 5 minutes so the custard absorbs evenly—this yields a creamy center with a thin, cohesive coating.

Step 4: Heat the oil

Pour oil into a heavy 10–12 inch skillet to a depth of about 1/2 inch. Heat over medium to medium-high until the oil reaches 335°F. Keep a steady 325–340°F range; the sugar in the coating can darken quickly if the oil is too hot.

Step 5: Fry to crisp-edged gold

Fry in batches without crowding. Lower sticks carefully into the oil and cook 1 1/2–2 minutes until the undersides are deep golden with crisp edges. Flip and cook 60–90 seconds more. Transfer to a clean wire rack to drain. Restore the oil to 335°F between batches.

Step 6: Toss in cinnamon sugar

Stir together sugar, cinnamon, and a pinch of salt in a shallow dish. While the sticks are still warm (within 2 minutes of frying), roll them in the cinnamon sugar to lightly coat. Tap off excess so the coating is present but not clumpy—think fast-food level sweetness, not dessert-bar heavy.

Step 7: Serve with warm maple syrup

Warm the maple syrup gently and pour into small ramekins for dipping. Serve the French toast sticks immediately, or hold on a rack in a 200°F oven for up to 20 minutes to keep crisp.

Pro Tips

• Dry the bread: A short stint in a low oven prevents mushiness and gives a custardy-but-structured interior.
• Keep oil at 335°F: Too hot and the coating browns before the center warms; too cool and the sticks absorb oil.
• Flour + cornstarch = fast-food style crust: This blend helps the batter cling and fry up snappy around the edges.
• Coat while warm: Toss in cinnamon sugar as soon as the sticks are cool enough to handle so it adheres without melting.
• Rack, not paper: Draining on a wire rack keeps bottoms crisp; paper towels trap steam.

Variations

• Air-Fryer: Spray dipped sticks lightly with oil and air-fry at 390°F for 6–8 minutes, turning once. Brush lightly with melted butter, then toss in cinnamon sugar.
• Oven-Baked: Arrange dipped sticks on a greased rack over a sheet pan; bake at 425°F for 12–15 minutes, turning once. Brush with melted butter and roll in cinnamon sugar.
• Stuffed: Spread a thin layer of softened cream cheese (and a smear of jam, optional) between two slices, press, freeze 20 minutes, cut into sticks, then dip and fry as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a rack at 375°F for 8–10 minutes or air-fry at 360°F for 4–6 minutes; re-toss in a little fresh cinnamon sugar if needed. To freeze, cool completely, freeze in a single layer until firm, then store in a bag up to 2 months. Reheat from frozen: 375°F oven for 12–14 minutes or air-fryer at 360°F for 6–8 minutes. The custard-batter can be mixed up to 24 hours ahead and chilled; whisk before using.

Nutrition (per serving)

Approximate (3 sticks + 2 tbsp maple syrup): 450 calories; 64g carbs; 19g fat; 10g protein; 280mg sodium; 25g sugars. Values will vary based on bread, frying oil absorption, and coating amount.