Ingredients:

  • 6 thick slices day-old Brioche or Challah Loaf
  • 4 large Eggs, lightly beaten
  • 1/2 cup Whole Milk (or Half-and-Half)
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Kosher Salt
  • 2 tablespoons Unsalted Butter (for cooking)
  • 2 tablespoons Neutral Oil (e.g., grapeseed, canola)
  • Icing Sugar (optional, for dusting)

Instructions:

  1. Prep the Bread: Slice the loaf into 1-inch (2.5 cm) thick pieces. Then, cut each slice into 3 or 4 uniform sticks (soldiers).
  2. Mix the Custard: In a shallow dish, vigorously whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until the mixture is uniform and the sugar is fully dissolved.
  3. Set Up the Soak: Lay the cut brioche sticks into the custard mixture. Turn them immediately to coat all sides. Do not allow them to soak for more than 20–30 seconds per side to prevent the centers from becoming soggy.
  4. Preheat Oven (Keep Warm): Preheat the oven to a very low temperature (100°C / 215°F). Place a wire rack set over a baking sheet inside to keep finished sticks crisp.
  5. Heat the Fat: Place a large, heavy-bottomed skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil. Allow the butter to melt and foam, ensuring the pan is coated.
  6. Cook in Batches: Place 6–8 custard-soaked sticks into the hot pan, ensuring they are not crowded. Cook for 2–3 minutes per side until deeply golden brown and crispy.
  7. Transfer and Repeat: Use tongs to transfer the cooked sticks to the prepared wire rack in the warm oven. Add the remaining butter and oil to the pan between batches as needed and repeat the cooking process until all sticks are cooked.
  8. Final Flourish: Once all sticks are cooked, remove the baking sheet from the oven. Dust lightly with icing sugar, if desired, using a sieve.
  9. Serve Hot: Present the Golden Brioche Soldiers (French Toast Sticks) immediately with your desired dipping sauces.