Forget Everything You Knew About French Toast: It’s Savory Now!

Hello, my fellow flavor-lovers! Olivia here, welcoming you back to my cozy kitchen corner. Is there anything better than a lazy weekend brunch? The sun streaming in, a warm mug of coffee in hand, and that incredible, mouthwatering aroma wafting from the oven that promises something truly special is on its way. For me, brunch is pure magic. It’s that beautiful, unhurried meal where sweet and savory get to dance on your plate, and the only goal is pure, unadulterated joy.

But let’s be real for a second. Sometimes, the classic sweet French toast, drenched in syrup, can feel a little… one-note. And pancakes? Don’t get me wrong, I adore them, but sometimes you crave something that wakes up your entire palate. If you’ve ever found yourself staring at the brunch menu in your soul, wondering if there’s an option that’s crispy, buttery, and packed with savory goodness, then my friend, you are in for the treat of a lifetime.

Today, we’re flipping the script. We’re taking the cozy, comforting concept of French toast and giving it a savory, sophisticated, and utterly irresistible twist. Imagine this: thick, pillowy brioche sticks, dipped in a rich, herby egg batter, baked or air-fried to golden perfection. They’re crispy on the outside, soft and fluffy on the inside. And for the grand finale? We’re serving them with a warm, dreamy dip that combines the smoky, salty crunch of bacon with the deep, sweet richness of pure maple syrup. It’s a symphony of sweet and salty in every single dip. Trust me, this is the brunch hero you didn’t know you needed.

The Brunch That Started It All

This recipe was born out of a happy little kitchen accident, as the best ones often are. A few years ago, I was hosting my family for a holiday brunch. I had grand plans for a fancy egg strata and sweet cinnamon rolls, but I’d underestimated my crowd’s appetite. I stared into my nearly empty pantry and fridge, panicking. All I had left were a few slices of day-old brioche, some eggs, and the remnants of the bacon we’d had with breakfast.

In a moment of “what’s the worst that could happen?” inspiration, I whipped up a quick savory batter, dunked the bread, and threw it in the oven. For a dip, I just warmed up the maple syrup and tossed in the bacon crumbles. When I set that platter down—these golden sticks with a little pot of dip in the middle—the table went silent, then erupted in “oohs” and “aahs.” My uncle, a man of few words, looked at me and said, “Olivia, you’ve outdone yourself.” It wasn’t fancy, but it was made with love and a dash of desperation, and it became an instant family legend. Now, it’s my most-requested brunch dish, and I’m so thrilled to share that feeling with you.

Gathering Your Savory French Toast Toolkit

Here’s everything you’ll need to create this brunch masterpiece. Don’t stress about having the *exact* things—I’ve included plenty of swaps and chef-y insights to help you make it your own!

For the Savory French Toast Sticks:

• 6 slices thick-cut brioche or challah bread: This is our star! Brioche is my go-to because its buttery richness and soft, fluffy texture hold up beautifully. Chef’s Insight: Stale bread (1-2 days old) is actually PERFECT here—it soaks up the egg mixture without falling apart. No brioche? Challah, Texas toast, or even a sturdy sourdough will work wonders.
• 3 large eggs: The backbone of our batter, creating that gorgeous, golden, custardy interior.
• ½ cup milk or cream: Whole milk is great, but heavy cream or even half-and-half will make it extra decadent and rich. For a dairy-free version, unsweetened almond or oat milk are fantastic substitutes.
• 1 tsp Dijon mustard: “Mustard? In French toast?” YES! This is our secret weapon for savory depth. It doesn’t make it taste like mustard; it just adds a complex, tangy background note that balances the richness. Substitution Tip: If you only have yellow mustard, use a little less (about ¾ tsp) as it has a stronger flavor.
• ½ tsp garlic powder: We’re using powder instead of fresh garlic to distribute that warm, savory flavor evenly without any risk of burning.
• Salt and freshly cracked black pepper, to taste: Don’t be shy! Seasoning every layer is the key to great savory cooking. I start with ¼ tsp salt and a few good cranks of the pepper mill.
• Butter or oil spray: For greasing the pan or air fryer basket. This ensures we get that beautifully crisp, non-stick exterior.

For the Maple Bacon Dip & Garnish:

• ½ cup pure maple syrup: Please, for the love of all things brunch, use the real stuff! The complex, caramel-like notes are what make this dip so incredible. Pancake syrup just won’t deliver the same magic.
• 4 slices crispy bacon, crumbled: The salty, smoky counterpart to our sweet syrup. I like to bake my bacon for easy, hands-off cooking, but pan-frying works just as well. Chef’s Hack: Save your bacon grease! A tiny teaspoon brushed on the bread sticks before cooking adds an unbelievable layer of flavor.
• Optional: ¼ cup crushed candied walnuts: This is the “festive twist” I mentioned. The sweet crunch and slight bitterness from the walnuts add a wonderful textural contrast and make the dish feel extra special for holidays.

Let’s Get Cooking: Your Foolproof Guide to Perfection

Ready to make some brunch magic? Follow these steps, and you’ll have a plate of golden, savory perfection in no time. I’ve packed this section with all my favorite little hacks to ensure your success!

1. Preheat and Prep: First things first, get your cooking vessel hot and ready. Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). While it’s heating up, grab a baking sheet and line it with parchment paper or give it a generous spritz with oil spray. If you’re using an air fryer, lightly spray the basket. Chef’s Tip: A hot oven/air fryer is crucial for that initial “sizzle” which gives us a crisp exterior instead of a soggy one.
2. Slice Your Bread: Take your brioche or challah slices and cut them into sturdy sticks, about 1-inch thick. I find that cutting each slice into three sticks is the perfect size for dipping. Little Story: I used to be so precise about this, but my nephew showed me that slightly uneven, rustic sticks have more character—and more crispy edges! So don’t fret over perfection.
3. Create the Savory Custard: In a shallow dish—a pie plate or a wide soup bowl works perfectly—whisk together the 3 large eggs, ½ cup of milk, 1 tsp of Dijon mustard, ½ tsp of garlic powder, and your salt and pepper. Whisk it until it’s completely smooth and uniform in color. You should see little bubbles forming on the surface—that’s how you know it’s ready to embrace the bread!
4. The Dip & Coat: Now for the fun part! Working with one stick at a time, place it into the egg mixture. Let it soak for about 10-15 seconds per side. Chef’s Golden Rule: We’re looking for a full, even coating, but we are NOT waterlogging it. The goal is a custardy interior, not bread pudding. If it starts to feel too soft, just move a little quicker with the remaining sticks.
5. Cook to Golden Crispness:
   • For the Oven: Arrange the coated sticks in a single layer on your prepared baking sheet. This ensures they cook evenly and get crispy all over. Bake for 10-12 minutes, flipping them halfway through. You’re looking for a deep, golden brown color and a firm, crisp exterior.
   • For the Air Fryer: Place the sticks in the basket in a single layer (you may need to cook in batches to avoid crowding). Air fry for 8-10 minutes, flipping halfway through. The air fryer gives an extra-crispy result that is absolutely divine!
6. Whip Up the Dip: While the sticks are cooking, let’s make that legendary dip. In a small saucepan, gently warm the ½ cup of maple syrup over low heat. You don’t need to boil it, just get it warm and a little runny. Remove it from the heat and stir in your crumbled crispy bacon. The warmth of the syrup will infuse with the bacon, creating a salty-sweet sauce that will make your taste buds sing.
7. The Final Touch: Once your French toast sticks are out of the oven and beautifully golden, it’s time to plate. If you’re using the candied walnuts, now’s the time to sprinkle them over the top for that gorgeous, festive crunch and visual pop.

How to Serve & Impress

Presentation is part of the fun! I love serving these family-style for that “gather round” feel. Pile the warm, crispy French toast sticks high on a large wooden board or a pretty platter. Pour the warm maple bacon dip into a small, shallow bowl or ramekin and place it right in the center. This encourages everyone to dig in, dip generously, and share the experience. For a full brunch spread, pair these with a simple arugula salad with a lemon vinaigrette to cut through the richness, and of course, plenty of strong coffee or crisp mimosas!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Feel free to play and customize it to your heart’s content!

• Herb Garden Delight: Whisk 1 tablespoon of freshly chopped herbs like chives, parsley, or thyme into the egg mixture for a fresh, aromatic kick.
• Cheesy Goodness: Add ¼ cup of finely grated Parmesan cheese to the egg batter. It creates a subtle, savory, umami crust that is out-of-this-world delicious.
• Spicy Kick: Love heat? Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the egg wash. A drizzle of sriracha-infused maple syrup for the dip is also a game-changer.
• Vegetarian/Vegan Friendly: Skip the bacon! For the dip, warm the maple syrup with a tablespoon of melted vegan butter and a pinch of smoked paprika to mimic that smoky flavor. Use a sturdy vegan bread and a flax “egg” for the batter.
• “Everything Bagel” Style: Before baking, sprinkle the dipped sticks with everything bagel seasoning. It adds an incredible savory crunch and flavor.

Olivia’s Kitchen Notes & Stories

This recipe has truly evolved in my kitchen. The first time I made it, I was so nervous about the Dijon mustard that I only used a tiny dot. My husband, the official taste-tester, said, “It’s good, but it needs… something.” I gradually increased the mustard and garlic, and now the balance is just right. It’s a reminder that cooking is about adjusting and trusting your palate.

Another funny note: I once tried to make a giant batch for a friend’s baby shower and decided to use a cheap, flimsy white bread. Big mistake! They turned into a sad, soggy mess. It was a hilarious disaster that taught me the invaluable lesson that with French toast, the bread matters. Always opt for something thick and sturdy!

Don’t be afraid to double the dip recipe. Seriously. It always, always disappears first, and you’ll be a hero for having extra.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common ones!

Q: My French toast sticks turned out soggy. What did I do wrong?
A: The most common culprits are over-soaking the bread or crowding the pan. Remember, we’re coating, not drowning! If the bread is too fresh, it can also absorb too much liquid. Using slightly stale bread and a quick dip is the key. Also, make sure your oven or air fryer is fully preheated so they start cooking immediately.

Q: Can I make these ahead of time for a crowd?
A: Absolutely! You can prep them up to the “dipping” stage the night before. Arrange the coated sticks on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. In the morning, just pop them straight into the preheated oven. You may need to add 1-2 minutes to the cooking time since they’ll be cold. The dip can also be gently reheated on the stovetop.

Q: I don’t have an air fryer or an oven. Can I cook these on the stovetop?
A> You sure can! A non-stick skillet or griddle over medium heat with a tablespoon of butter or oil will work beautifully. Cook for 2-3 minutes per side until golden brown and crisp. They might be a little softer than the baked/air-fried version, but they’ll be just as delicious.

Q: The dip is a bit too sweet for me. How can I balance it?
A> Great palate! Try adding a tablespoon of fresh lemon juice or a teaspoon of apple cider vinegar to the warm syrup. The acidity will cut through the sweetness beautifully and brighten the whole dish. You can also increase the amount of black pepper in the bacon for a more savory contrast.

Savory French Toast Sticks with Maple Bacon Dip : A Sweet & Salty Brunch Twist

---

• Author: OliviaBennett

Print Recipe

Pin Recipe

Description

Get ready to transform your brunch routine with these golden, savory French toast sticks that flip tradition on its head! Imagine buttery brioche soaked in a rich, herby custard, baked or air-fried to crisp perfection, and paired with a smoky-sweet maple bacon dip. Each bite is a delicious balance of salty, sweet, and crispy magic — the kind of dish that makes lazy weekends legendary. Gather your friends, pour the coffee, and let this new brunch hero steal the spotlight.

---

Ingredients

Scale 1x2x3x

For the Savory French Toast Sticks:

• 6 slices thick-cut brioche or challah bread

• 3 large eggs

• ½ cup milk or cream (or almond/oat milk)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• Salt & pepper to taste

• Butter or oil spray

For the Maple Bacon Dip:

• ½ cup pure maple syrup

• 4 slices crispy bacon, crumbled

• Optional: ¼ cup crushed candied walnuts

---

Instructions

• Preheat: Oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a tray with parchment or lightly oil the basket.

• Prepare Bread: Cut brioche into thick sticks (3 per slice).

• Make Batter: Whisk eggs, milk, mustard, garlic powder, salt, and pepper until smooth.

• Dip & Coat: Soak each stick for 10–15 seconds per side.

• Cook:

  • Oven: Bake 10–12 min, flipping halfway, until golden.

  • Air Fryer: Cook 8–10 min, flipping halfway.

• Make the Dip: Warm maple syrup, stir in bacon crumbles, and keep it cozy.

• Serve: Pile sticks high, sprinkle with walnuts, and serve with the warm dip.

Notes

• Use slightly stale bread for the best texture.

• Add fresh herbs or Parmesan to the batter for extra flavor.

• For a lighter dip, add a splash of lemon juice to balance the sweetness.

Nutrition

• Calories: 350 cal Per Serving
• Sugar: 12g
• Fat: 20g
• Carbohydrates: 28g
• Protein: 11g

Nutritional Information (Approximate, per serving)

Calories: 350 | Protein: 11g | Carbohydrates: 28g | Fat: 20g | Sugar: 12g | Sodium: 480mg

Please note: This is an estimate and can vary based on specific ingredients used and portion sizes.

Final Thoughts: A New Brunch Tradition is Born

So, there you have it. We’ve officially liberated French toast from the syrup bottle and ushered it into a glorious, savory new era. This isn’t just a recipe; it’s an experience. It’s the conversation starter, the centerpiece of a lazy morning, and the answer to that craving for something uniquely satisfying.

I promise you, the moment you set that platter of golden, crispy sticks and that warm, smoky-sweet dip on the table, you’ll see it—the curiosity, the delight, the instant conversion. This dish has a way of turning a simple meal into a core memory, just like it did for my family all those years ago.

Don’t be afraid to make it your own. Tweak the herbs, play with the cheese, or spice it up. That’s the beauty of cooking—it’s a personal adventure. So, this weekend, I invite you to break the rules, embrace the unexpected, and give this savory French toast a try.

Trust me, your brunch game will never be the same.