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Crispy Brioche French Toast Sticks Recipe with Easy Vanilla Custard Sauce

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This recipe features crispy on the outside, soft on the inside brioche French toast sticks served with a rich and creamy homemade vanilla custard sauce, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • About 1/2 of a standard brioche loaf (roughly 8 ounces/225 grams), sliced into 1-inch thick sticks
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • A pinch of salt
  • 2 tablespoons unsalted butter for frying
  • For the Vanilla Custard Sauce:
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 3 large egg yolks
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon cornstarch (optional, for thicker custard)
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

Instructions

  1. Slice the brioche loaf into 1-inch thick slices, then cut each slice into sticks about 1 inch wide.
  2. In a large shallow bowl, whisk together 3 large eggs, 1 cup whole milk or half-and-half, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt until smooth and well combined.
  3. Working in batches, dip the brioche sticks into the egg mixture, soaking about 15-20 seconds per side without oversoaking. Place soaked sticks on a parchment-lined baking sheet.
  4. Warm 2 tablespoons unsalted butter in a large skillet over medium heat until foaming but not browned.
  5. Add soaked sticks in a single layer, cooking 2-3 minutes per side until deep golden brown and crispy. Flip carefully and add more butter if needed for additional batches.
  6. To make the vanilla custard sauce, combine 1 cup whole milk and 1/2 cup heavy cream in a saucepan over medium heat until just simmering.
  7. In a separate bowl, whisk 3 egg yolks, 1/4 cup sugar, and 1 tablespoon cornstarch until smooth.
  8. Temper the egg mixture by slowly adding a ladle of hot milk mixture while whisking constantly.
  9. Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Strain through a sieve if desired.
  10. Serve the French toast sticks warm with the vanilla custard sauce for dipping. Optionally dust with powdered sugar or drizzle maple syrup.

Notes

Use slightly stale brioche for best soaking without sogginess. Do not oversoak the bread sticks to avoid mushiness. Cook on medium heat to get a crispy crust without burning. Cook in batches to avoid overcrowding. Temper eggs carefully when making custard to prevent scrambling. Let sticks rest a minute after cooking to maintain crispness. Custard sauce can be made ahead and kept refrigerated for up to 3 days.

Nutrition

Keywords: French toast sticks, brioche, vanilla custard sauce, breakfast, brunch, crispy French toast, easy recipe, vanilla sauce

Find it online: https://tempotaste.com/crispy-brioche-french-toast-sticks-recipe-with-easy-vanilla-custard-sauce/