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Ingredients
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Batter & Dipping
Bread
Coating & Cooking
Finishing & Serving
Method
Batter & Dipping
Prepare the batter
In a shallow wide bowl or pie dish large enough to dip bread sticks, whisk together 3 large eggs until smooth. Add 3 tablespoons whole milk, 2 tablespoons heavy cream, 2 teaspoons granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon and a pinch of fine salt. Whisk until sugar dissolves and mixture is homogeneous.
Cut the bread into sticks
Trim crusts if desired. Stack two slices and slice each into 3 equal strips lengthwise to create sticks about 1 to 1 1/2 inches wide. Repeat with remaining bread to yield approximately 18 sticks from 6 slices.
Soak briefly
Working in batches of 6–8 sticks, lay the bread sticks flat in the batter and allow them to soak for 8–12 seconds per side — enough to absorb some custard but not so long they fall apart. Flip once so both sides are coated. Let excess drip off before transferring to a plate.
Coating & Cooking
Heat skillet
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil (oil prevents butter from burning). Swirl until butter melts and the pan is coated and slightly shimmering but not smoking.
Cook the sticks
Arrange 6–8 soaked sticks in a single layer, leaving small gaps. Cook 2 to 2 1/2 minutes per side, pressing gently with a spatula occasionally so the surface makes even contact with the pan, until golden-brown and cooked through. Adjust heat if browning too quickly. Transfer cooked sticks to a baking sheet and keep warm in a 200°F (95°C) oven while cooking remaining batches, adding more butter/oil as needed.
Finishing & Serving
Finish and serve
Once all sticks are cooked, arrange on a platter. Lightly dust with 2 tablespoons powdered sugar. Serve with small bowls of warm maple syrup (about 6 tablespoons total) and optional fresh berries. For dipping presentation, serve syrup in individual ramekins.
Storage and reheat
To store: cool completely and refrigerate in an airtight container up to 2 days. To reheat: spread sticks in a single layer on a baking sheet and warm at 350°F (175°C) for 6–8 minutes or until heated through and crisp on the edges.