Breakfast
Custard-soaked brioche fingers, crisp outside and soft in the middle, with cinnamon sugar to dip them in.
180° · 8m 180°C / 360°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
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Log inIngredients
- 6 slices thick brioche or white bread, each cut into 3 fingers
- 2 eggs
- 120 ml milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp caster sugar, for dusting
- 2 tsp butter, melted, for brushing
Steps
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Preheat the air fryer to 180°C / 360°F.
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Whisk the eggs, milk, vanilla and half the cinnamon. Dip each finger briefly — a soak, not a swim, or they fall apart.
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Brush the basket lightly with melted butter and lay the sticks out without touching.
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Cook for 4 minutes.
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Turn each stick over.
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Cook for a further 4 minutes until golden and set.
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Toss in the sugar mixed with the remaining cinnamon and serve with syrup.