CINNAMON SUGAR BRIOCHE FRENCH TOAST STICKS
As created for the Utopihen Farms website
FRENCH TOAST STICKS tossed in cinnamon + sugar.
Beware! These will make you feel like a kid again. Really. Like if you have kids, make these for them so they truly know what being a kid is all about. These Cinnamon Sugar Brioche French Toast Sticks have crisp golden edges, creamy soft custardy centers, and plenty of cinnamon sugar in every bite. Thick-cut brioche soaks up the silky, vanilla-scented duck egg custard while still holding its shape.
Simply serve them warm with maple syrup, fresh berries, or vanilla Greek yogurt for dipping. They are perfect for weekend brunch, holiday mornings, or making ahead and stashing in the freezer for an easy breakfast later.
CINNAMON SUGAR BRIOCHE FRENCH TOAST STICKS
A rich brioche French toast with crisp golden edges, soft custardy centers, and a buttery cinnamon sugar coating. Serve these breakfast sticks warm with maple syrup, berries, or vanilla yogurt for dipping.
Ingredients
Instructions
- Preheat the oven to 300°.
- Cut the brioche into 1-inch-thick slices. Cut each slice into sticks approximately 1 inch wide.
- Arrange the brioche sticks in a single layer on a large baking sheet.
- Bake for 8 - 10 minutes, turning once halfway through, until the bread feels dry on the outside but has not browned.
- Allow the brioche sticks to cool for 5 minutes.
- In a large mixing bowl, whisk together the duck eggs, whole milk, heavy cream, vanilla bean paste, and kosher salt until smooth and fully combined.
- In a shallow dish, stir together the granulated sugar and ground cinnamon. Set aside.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and allow it to melt.
- Working in batches, dip each brioche stick into the custard for 5 - 10 seconds per side. Allow the excess custard to drip back into the dish.
- Transfer the soaked brioche sticks to the hot skillet.
- Cook for 2 - 3 minutes per side, turning as needed, until every side is deeply golden and the centers are cooked through.
- Careful not to burn yourself, wipe the pan clean, then resume cooking the next batch starting with the remaining butter and then brioche sticks. Adjust the heat as needed to prevent the butter from browning too quickly.
- Lightly brush the warm French toast sticks with the melted butter.
- Immediately roll each stick in the cinnamon sugar mixture until evenly coated.
- Serve warm with maple syrup.
Notes
- Lightly drying the brioche before dipping helps it absorb the custard while maintaining its shape.
- Duck eggs create a rich custard and deeply golden exterior because of their large yolks. Three large chicken eggs may be substituted, although the finished texture may be slightly less rich.
- Dip the brioche briefly, just long enough to absorb the custard without allowing the bread to become overly saturated.
- Brush the cooked French toast sticks with melted butter while they are still warm so the cinnamon sugar adheres evenly.
- To freeze, allow the French toast sticks to cool completely. Arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat in the oven, arrange the frozen French toast sticks on a baking sheet and bake at 375° for 8 - 10 minutes.
- To reheat in an air fryer, cook the frozen French toast sticks at 350° for 4 - 5 minutes.
