To Prepare the Brioche

1. Preheat the oven to 300°.
2. Cut the brioche into 1-inch-thick slices. Cut each slice into sticks approximately 1 inch wide.
3. Arrange the brioche sticks in a single layer on a large baking sheet.
4. Bake for 8 – 10 minutes, turning once halfway through, until the bread feels dry on the outside but has
   not browned.
5. Allow the brioche sticks to cool for 5 minutes.

To Make the Duck Egg Custard

In a large mixing bowl, whisk together the duck eggs, whole milk, heavy cream, vanilla bean
paste, and kosher salt until smooth and fully combined.

To Prepare the Cinnamon Sugar
In a shallow dish, stir together the granulated sugar and ground cinnamon. Set aside.

To Cook the French Toast

1. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and allow it
   to melt.
2. Working in batches, dip each brioche stick into the custard for 5 – 10 seconds per side. Allow the
   excess custard to drip back into the dish.
3. Transfer the soaked brioche sticks to the hot skillet.
4. Cook for 2 – 3 minutes per side, turning as needed, until every side is deeply golden and the centers
   are cooked through.
5. Careful not to burn yourself, wipe the pan clean, then resume cooking the next batch starting with the
   remaining butter and then brioche sticks. Adjust the heat as needed to prevent the butter from
   browning too quickly.

To Finish and Serve

1. Lightly brush the warm French toast sticks with the melted butter.
2. Immediately roll each stick in the cinnamon sugar mixture until evenly coated.
3. Serve warm with maple syrup.

Notes:

1. Lightly drying the brioche before dipping helps it absorb the custard while maintaining its
   shape.
2. Duck eggs create a rich custard and deeply golden exterior because of their large yolks.
   Three large chicken eggs may be substituted, although the finished texture may be slightly
   less rich.
3. Dip the brioche briefly, just long enough to absorb the custard without allowing the bread
   to become overly saturated.
4. Brush the cooked French toast sticks with melted butter while they are still warm so the
   cinnamon sugar adheres evenly.
5. To freeze, allow the French toast sticks to cool completely. Arrange them in a single layer
   on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container
   and freeze for up to 2 months.
6. To reheat in the oven, arrange the frozen French toast sticks on a baking sheet and bake
   at 375° for 8 – 10 minutes.
7. To reheat in an air fryer, cook the frozen French toast sticks at 350° for 4 – 5 minutes.