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.
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 9 slices thick brioche or white bread, each cut into 3 fingers
- 3 eggs
- 180 ml milk
- 1½ tsp vanilla extract
- 1½ tsp ground cinnamon
- 3 tbsp caster sugar, for dusting
- 3 tsp butter, melted, for brushing
Steps
-
Preheat the air fryer to 180°C / 360°F.
-
Whisk the eggs, milk, vanilla and half the cinnamon. Dip each finger briefly — a soak, not a swim, or they fall apart.
-
Brush the basket lightly with melted butter and lay the sticks out without touching.
-
Cook for 4 minutes.
-
Turn each stick over.
-
Cook for a further 4 minutes until golden and set.
-
Toss in the sugar mixed with the remaining cinnamon and serve with syrup.