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Ingredients
Scale
- 8 slices brioche bread or french bread (day old/stale is best)
- 4 large eggs
- 2/3 cup whole milk
- 2 tablespoons light brown sugar lightly packed
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 6 cups cinnamon toast crunch cereal
- 4 tablespoons unsalted butter
- serving suggestions: powdered sugar, whipped cream, berries, vanilla syrup, etc
Instructions
- Slice the bread into sticks, cutting French bread into 3/4-inch slices, then into 2–3 sticks, or cut brioche into 4 sticks per slice. Set aside uncovered.
- In a large bowl, whisk together eggs, milk, brown sugar, vanilla extract, and salt until smooth.
- Pulse cinnamon toast crunch in a blender until it forms fine crumbs and transfer them to a shallow bowl.
- Dip each bread stick into the egg mixture, let excess drip off, then roll in cereal crumbs until coated. Repeat with all sticks.
- Heat a nonstick skillet over medium-low or set an electric griddle to 375°F. Melt butter and lay coated sticks in the pan. Cook until golden brown, then flip and cook until crisp on the other side.
- Transfer cooked sticks to a wire rack. Wipe the skillet and repeat with remaining sticks. Serve warm with powdered sugar, berries, and syrup.
Notes
Using stale bread gives the best texture result.
Adjust the cooking time based on the heat of your skillet or griddle; maintain a steady temperature to avoid burning these sticks.
For extra flavor, try adding a pinch of nutmeg or cinnamon to the egg mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 stick
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg