Slice each piece of thick brioche or challah into 3–4 thick sticks, about 1 inch wide, and set aside.

In a large mixing bowl, whisk together 4 large eggs, 1 cup of whole milk, 2 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon until smooth.

Dip each bread stick quickly into the custard mixture and let excess drip off.

Place a non-stick skillet over medium heat and add 2 tablespoons of butter. Let it melt without browning.

Add the dipped bread sticks to the skillet in a single layer. Cook for 2–3 minutes until golden brown, then flip and cook for another 2–3 minutes.

Remove sticks from the skillet and roll them in the cinnamon sugar mixture while still warm.

Serve warm with maple syrup or dipping sauces of your choice.