Sourdough Cinnamon French Toast Sticks

Use a serrated knife to remove the crust and slice the bread into 1" thick slices. Then, cut each slice into 1" thick batons or sticks.
1 loaf Sourdough Brioche

Quickly dry out bread by baking or toasting at 250ºF for 5-10 minutes.

Whisk the custard ingredients together in a large, shallow mixing bowl or pie plate. Set aside.
2 Eggs, ⅓ cup Whole Milk, 1 pinch Kosher Salt, 1 tsp Vanilla Paste
Mix the cinnamon and sugar together on a plate and set aside.
¼ cup Granulated Sugar, 1 tsp Ground Cinnamon
Melt 1 TBS of butter over medium heat in a cast-iron skillet.
Quickly dip the sticks into the custard, coating all sides and letting excess custard drip off. Don't soak.
Cook in a single layer for 2-3 minutes on each side until the Sourdough French Toast Sticks are crispy on the edges and cooked through.
Immediately toss the sticks in cinnamon sugar to adhere.
Repeat with the remaining sticks and serve with maple syrup.
2 TBS Unsalted Butter

Keep Sourdough Cinnamon French Toast Sticks warm while cooking in batches by keeping cooked sticks on a plate or sheet pan in a preheated 200ºF oven.