Microwave cooking is by far the easiest and fastest method. First, position all five of your French toast sticks on a plate in a circular pattern, like fan blades. Leave enough space in between each stick so they're not touching. Set your microwave's power to high. Cook for 45 to 60 seconds. Don't cook them longer than 60 seconds because they'll dry out and get hard around the edges, making them difficult to eat. Let the French toast sticks cool for at least a minute before you eat them.

Oven cooking takes a little longer, but yields French toast sticks with a better texture and a deeper flavor. As a general rule of thumb, cook them in a pre-heated oven or toaster oven set to 450 degrees Fahrenheit. Bake them for five to six minutes, then flip them and cook them for another five to six minutes. Let them cool for a minute or two. Different brands of French toast sticks have slightly different cooking instructions based on the thickness of the product. Check the package to see if the manufacturer recommends cooking them at a different temperature or for a different amount of time.

If you want super-crispy French toast sticks, deep frying is for you. This method can take the most time, depending on how long it takes your oil to get to the right temperature. Either heat the oil in a deep fryer or heat vegetable oil in a heavy pot until it is at 350 F. Drop all five of your French toast sticks into the oil and cook them until they float, or about four to five minutes. Take them out of the oil and place them on a paper towel for a minute or two so they can cool and so the paper towel can absorb excess oil.

Skillet cooking takes less than 10 minutes and can give you either soft or crispy French toast sticks. For crunchier sticks, place a skillet over high heat and add 1 tablespoon of oil to the bottom of the pan. Place the French toast sticks in the pan and cook them for three to four minutes on each side. If you want softer sticks, leave out the oil and use a nonstick pan. If you don't have a nonstick pan, add the oil, but cook on medium heat and cover with a lid to trap steam.