📝 About This Recipe
Transform a breakfast classic into a whimsical, finger-food feast that makes any mealtime feel like a celebration. These sticks feature thick-cut brioche soaked in a rich, vanilla-bean custard and griddled to a perfect golden-brown crisp. Finished with a dusting of cinnamon sugar and served with a side of warm maple syrup, they offer a delightful contrast of textures that kids and adults alike will find irresistible.
🥗 Ingredients
The Bread Base
- 8 slices Thick-cut Brioche or Texas Toast (slightly stale bread works best)
The Silky Custard
- 4 Large Eggs (at room temperature)
- 1 cup Whole Milk (can substitute with oat milk)
- 1/4 cup Heavy Cream (adds extra richness)
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 tablespoon Granulated Sugar
- 1 pinch Kosher Salt (to balance the sweetness)
For Searing and Coating
- 3-4 tablespoons Unsalted Butter (for the griddle)
- 1/4 cup Granulated Sugar (for the final coating)
- 1 tablespoon Ground Cinnamon (for the final coating)
Serving and Dipping
- 1/2 cup Pure Maple Syrup (warmed)
- 1 cup Fresh Berries (strawberries or blueberries)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Prepare the bread by slicing each thick piece of brioche into three even vertical strips (sticks). If the bread is very fresh, place the strips on a baking sheet in a 300°F (150°C) oven for 5-7 minutes to dry them out slightly.
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2
In a wide, shallow bowl or pie dish, crack the eggs and whisk them thoroughly until no streaks of white remain.
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3
Add the whole milk, heavy cream, vanilla extract, 1 tablespoon of sugar, 1 teaspoon of cinnamon, nutmeg, and salt to the eggs. Whisk vigorously until the custard is smooth and well-combined.
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4
In a separate small bowl, mix the 1/4 cup of sugar and 1 tablespoon of cinnamon to create your dusting mixture. Set this aside near your cooking station.
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5
Place a large non-stick skillet or griddle over medium-low heat and add 1 tablespoon of butter, swirling to coat the surface as it melts.
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6
Working in batches, dip each bread stick into the custard mixture. Rotate the stick to ensure all four sides are coated, but do not let it soak for more than 5-10 seconds per stick to avoid sogginess.
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7
Allow any excess custard to drip off the stick before placing it onto the hot skillet.
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8
Cook the sticks for 2-3 minutes per side. Use tongs to rotate them so that all four long sides are golden brown and slightly crisp.
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9
Once cooked, immediately remove the sticks from the pan and toss them gently in the cinnamon-sugar mixture while they are still hot so the sugar adheres.
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10
Wipe the skillet clean with a paper towel between batches and add fresh butter to prevent the sugar from burning.
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11
Repeat the dipping and frying process with the remaining bread sticks.
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12
Keep the finished sticks warm in a 200°F oven on a wire rack while you finish the rest of the batch.
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13
Arrange the sticks in a stack or a fun 'log cabin' pattern on serving plates.
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14
Dust lightly with powdered sugar and serve immediately with a small ramekin of warm maple syrup for dipping.
💡 Chef's Tips
Use thick-cut bread like Brioche or Challah; their high egg content makes for a sturdier, more decadent stick. Avoid over-soaking the bread; a quick 5-second dip ensures the center stays light rather than turning into mush. Cook over medium-low heat; the sugar in the custard and brioche can burn quickly if the pan is too hot. Always use a wire rack if keeping them warm in the oven to prevent the bottoms from getting soggy. For an extra crunch, add a tablespoon of crushed cornflakes to the cinnamon-sugar coating.
🍽️ Serving Suggestions
Serve with a side of crispy bacon or breakfast sausage links for a salty-sweet balance. Pair with a small bowl of Greek yogurt mixed with honey for a tangy dipping alternative. Offer a side of fresh orange slices or a fruit salad to brighten up the plate. For a 'dinner' feel, serve with a glass of cold milk or a warm apple cider. A small dollop of whipped cream on the side makes this feel like a true restaurant treat.