INGREDIENTS:
Bread: 4-6 slices of thick-cut bread (Brioche, Texas Toast, or sourdough), crusts removed (optional).
Custard: 2-3 large eggs, 1/4–1/2 cup milk (or heavy cream), 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tbsp brown or white sugar, pinch of salt.
Cooking: 2 tbsp butter.
Coating: 1/2 cup granulated sugar mixed with 2 teaspoons cinnamon.
DIRECTIONS:
Prep: Slice bread into 3-4, 1-inch thick strips. If the bread is fresh, toast it lightly or dry in a 250°F oven for 10-15 minutes so they don’t get mushy.
Make Custard: In a shallow bowl, whisk together eggs, milk, cinnamon, vanilla, sugar, and salt until smooth.
Dip: Dip each bread stick quickly into the egg mixture, ensuring all sides are coated, but do not soak them.
Cook: Melt butter in a skillet over medium heat. Add the sticks, cooking for 2-3 minutes per side until golden brown and crispy.
Finish: While hot, toss the sticks in the cinnamon-sugar mixture. Serve with warm maple syrup.
Tips for Success:
Better Texture: For a more custard interior and crisp exterior, bake them in a preheated 350°F oven for 5-8 minutes after pan-frying to set the centers.
Extra Crispy: Add 1-2 tbsp of finely crushed cornflakes or plain panko breadcrumbs to the cinnamon-sugar coating.
Freezing: Bake as directed, let them cool, then freeze on a baking sheet before moving to a freezer-safe container. Reheat in a 400°F oven or toaster oven for 5-10 minutes.
