Ingredients
- 8 thick slices brioche or Texas toast
- 4 large eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp butter, for the griddle
- 1/2 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
- Chocolate dip: 1/2 cup chocolate chips + 1/4 cup warm cream
Instructions
- Cut and whisk. Cut each bread slice into 3 sticks. Whisk the eggs, milk, vanilla, and salt in a shallow dish. Mix the sugar and cinnamon in a second shallow dish.
- Soak. Dip the sticks in the egg mixture, soaking 20–30 seconds per side — brioche drinks it up fast, so don’t over-soak.
- Griddle. Melt butter on a griddle or large skillet over medium heat. Cook the sticks 2–3 minutes per side until deep golden.
- Sugar them. While hot, roll each stick in the cinnamon sugar so it sticks in a crackly coat.
- Make the dip. Stir the chocolate chips into the warm cream until glossy and smooth.
- Serve. Pile the warm sticks on a platter with the chocolate dip in the center. Serve immediately.
💡 Stick smarts
Thick, slightly stale bread is the hero — fresh thin bread turns soggy. Medium heat (not high) is key so the custard cooks through before the sugar burns. Roll in cinnamon sugar while the sticks are steaming hot or it won’t stick.
Common questions
What bread works best?
Thick-cut brioche, challah, or Texas toast. Slightly stale (a day old) bread soaks up custard without falling apart.
Can I bake these instead?
Yes — bake at 400°F on a greased rack set over a sheet pan for 12–15 minutes, flipping once. They won’t be quite as crisp.
Can I make the sticks ahead?
Cook them fully, cool, and refrigerate. Re-crisp in a 375°F oven for 8 minutes and re-roll in cinnamon sugar.
Any dip alternatives?
Warm maple syrup, dulce de leche, strawberry sauce, or a cream cheese glaze all work beautifully.
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