📝 About This Recipe
Inspired by the ultimate drive-thru breakfast indulgence, these French Toast Sticks feature a thick-cut brioche base that is custardy on the inside and shatteringly crisp on the outside. Infused with warm vanilla and a hint of nutmeg, they are designed for maximum 'dip-ability' into pools of maple syrup. This recipe elevates the fast-food classic into a gourmet morning experience that balances sweet, buttery, and spice-forward notes perfectly.
🥗 Ingredients
The Bread
- 8 thick slices Brioche or Texas Toast (stale or slightly dried out works best)
The Custard Base
- 4 Large Eggs (at room temperature)
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream (adds richness to the custard)
- 2 tablespoons Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 pinch Kosher Salt
For Frying and Coating
- 4 tablespoons Unsalted Butter (for the griddle)
- 1 tablespoon Neutral Oil (prevents the butter from burning)
- 1/4 cup Cinnamon Sugar (mix of 3 tbsp sugar and 1 tbsp cinnamon)
For Serving
- 1/2 cup Maple Syrup (warmed)
- 1 cup Fresh Berries (optional garnish)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Slice each thick piece of brioche into three uniform 'sticks' or batons. If the bread is very fresh, place the sticks on a baking sheet and bake at 300°F (150°C) for 5-8 minutes to dry them out slightly.
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2
In a wide, shallow bowl or pie dish, whisk the eggs until the yolks and whites are completely combined and no streaks remain.
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3
Whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar has dissolved.
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4
Preheat a large non-stick skillet or flat-top griddle over medium heat. Add 1 tablespoon of butter and a splash of oil, swirling to coat the surface.
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5
Working in batches of 6-8 sticks, dip each bread baton into the custard mixture. Rotate it quickly to ensure all four sides are coated.
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6
Do not over-soak; each stick should only spend about 5-10 seconds total in the liquid to prevent them from becoming soggy and breaking.
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7
Place the soaked sticks onto the hot skillet. Ensure they are not touching to allow for even browning and crisping.
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8
Cook for 2-3 minutes on the first side until deep golden brown and slightly caramelized.
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9
Using tongs, flip each stick onto its side. Continue cooking for 1-2 minutes per side, rotating until all four sides are golden and crispy.
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10
While the sticks are still hot from the pan, immediately roll them in the cinnamon sugar mixture if you desire an extra-sweet fast-food style crust.
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11
Transfer the finished sticks to a wire rack set over a baking sheet to keep them from getting soggy while you finish the remaining batches.
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12
Dust lightly with powdered sugar and serve immediately while piping hot.
💡 Chef's Tips
Use 'day-old' bread; fresh bread absorbs too much moisture and turns into mush. Don't skip the oil in the pan; it raises the smoke point of the butter so you can get a better sear without burning. For a true fast-food crunch, you can coat the soaked sticks in crushed cornflakes before frying. Keep the finished sticks in a 200°F oven on a wire rack if cooking for a large group to maintain crispness. If using thick-cut Texas toast, increase the soaking time by 2-3 seconds as it is denser than brioche.
🍽️ Serving Suggestions
Serve in a tall glass or parchment-lined basket for that authentic 'on-the-go' fast food aesthetic. Pair with a small ramekin of warm maple syrup or salted caramel sauce for dipping. Add a side of crispy bacon or breakfast sausage links to balance the sweetness with salt. A cold glass of orange juice or a hot vanilla latte complements the cinnamon-spice profile beautifully. Garnish with a few sprigs of fresh mint and raspberries for a pop of color and acidity.