6 (1-inch thick) slices hearty white sandwich bread, preferably stale (see recipe notes)
5 large eggs
1 1/2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, divided
Serving options: powdered sugar, maple syrup, or fresh fruit
Instructions
Trim the crusts from 6 (1-inch-thick) hearty white sandwich bread slices. Cut the slices into 1-inch-wide strips.
If your bread is fresh, place in a single layer on a rimmed baking sheet and bake in a 300ºF oven until slightly dry but not browned, 8 to 12 minutes; let cool.
Decrease the oven temperature to 250°F. Reserve the baking sheet.
Whisk 5 large eggs, 1 1/2 cups half-and-half, 1/4 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon kosher salt in an 8x8-inch square baking dish until no streaks of egg remain and the sugar is dissolved.
Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Meanwhile, place half of the bread strips in a single layer in the egg mixture. Soak for 30 seconds to 1 minute, rotating periodically to coat all four sides of each strip, until moistened, but not soggy.
When the butter is melted, swirl it to coat the bottom of the pan. Remove the soaked bread strips from the egg mixture, allowing any excess to drip off of sticks, then place in a single layer in the skillet. Cook on all four sides until golden-brown and crispy, 2 to 3 minutes per side. Reduce the heat to medium-low if the sticks start to brown too quickly. Transfer to the baking sheet and keep warm in the oven.
Remove any browned bits from the skillet. Melt the remaining 1 tablespoon unsalted butter in the skillet. Soak and cook the remaining bread strips. Serve dusted with powdered sugar, or with maple syrup or fresh berries.
