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French toast stick sundae Recipe

American · Dessert · 25 min total

Crispy, cinnamon-spiced French toast sticks layered with ice cream, fresh berries, and a drizzle of maple syrup for an indulgent breakfast-for-dessert treat.

Ingredients

• 4 slices thick brioche or challah bread (about 1 inch thick)
• 2 large eggs
• 1/2 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons unsalted butter, for frying
• 1 pint vanilla ice cream
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup maple syrup, plus more for serving
• Optional: whipped cream and powdered sugar for garnish

Instructions

1. Cut each slice of bread into 3 sticks (about 1 inch wide).
2. In a shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
3. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon butter.
4. Dip each bread stick into the egg mixture, turning to coat evenly, and let excess drip off.
5. Place sticks in the hot skillet and cook until golden brown on all sides, about 2-3 minutes per side, adding remaining butter as needed. Transfer to a plate.
6. To assemble sundaes, place 3-4 French toast sticks in each serving dish.
7. Top with a scoop of vanilla ice cream, a handful of fresh berries, and a drizzle of maple syrup.
8. Garnish with whipped cream and a dusting of powdered sugar if desired. Serve immediately.

Tips

• For extra crunch, toast the bread sticks in a 375°F oven for 5 minutes after frying.
• Use day-old bread for better absorption and texture.
• Substitute strawberries or bananas for the mixed berries if preferred.
• Store leftover French toast sticks in an airtight container in the fridge for up to 2 days; reheat in a toaster or oven.

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