French toast sticks! Who wouldn't love more crispy edges, a thick coating of maple syrup and fun finger food breakfasts?
I used stale homemade brioche, cut into thick slices and then again to make these big sticks. To prevent them from being dry, I use a custard-like soaking liquid with a high egg-to-milk ratio (1 egg for 2 TB milk/cream). That helps these guys become little bread pudding bites that you can eat for breakfast!