French toast cut into sticks with warm apple-cinnamon flavor, ideal for dipping and little hands.
ABy Annebala
Servings
4
8 slice Thick-cut brioche bread
3 piece Egg
0.5 cup Whole milk
1.5 tsp Ground cinnamon
1 tsp Vanilla extract
1 tbsp Granulated sugar
2 tbsp Unsalted butter
2 piece Apple
2 tbsp Brown sugar
0.25 tsp Ground nutmeg
1 tsp Lemon juice
1 pinch Pinch of salt
2 tbsp Powdered sugar (for dusting)
Calories
700 kcal
Protein
14g
Carbs
106g
Fat
23g
Fiber
4g
Sugar
29g
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Sarah M. · Melbourne, AU
Apple Cinnamon Compote
1. Peel, core, and dice the apples into small cubes. Place them in a small saucepan over medium heat with the brown sugar, half the ground cinnamon, nutmeg, lemon juice, and a splash of water. Cook, stirring occasionally, for 8–10 minutes until the apples are tender and the sauce is syrupy. Remove from heat and set aside.
0.8 tsp Ground cinnamon,
2 piece Apple,
2 tbsp Brown sugar,
0.2 tsp Ground nutmeg,
1 tsp Lemon juice
Custard & Bread
2. In a wide shallow bowl, whisk together the eggs, whole milk, granulated sugar, remaining ground cinnamon, vanilla extract, and pinch of salt until smooth and well combined.
3 piece Egg,
0.5 cup Whole milk,
0.8 tsp Ground cinnamon,
1 tsp Vanilla extract,
1 tbsp Granulated sugar,
1 pinch Pinch of salt
3. Slice each piece of brioche into 3 equal sticks lengthwise, giving you roughly finger-sized strips. Working in batches, dip each stick into the egg custard, turning to coat all sides, and letting it soak for about 10 seconds per side. Don't over-soak or the sticks will become too soggy.
8 slice Thick-cut brioche bread
Cooking
4. Melt half the butter in a large non-stick skillet or griddle over medium heat. Once foaming, add the soaked brioche sticks in a single layer (work in batches). Cook for 2–3 minutes per side, turning to brown all 4 sides, until golden and slightly crisp. Add more butter between batches as needed.
1 tbsp Unsalted butter
Serving
5. Arrange the French toast sticks on a serving plate and dust lightly with powdered sugar. Serve immediately with the warm apple-cinnamon compote alongside for dipping.
2 tbsp Powdered sugar (for dusting)
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