Prepare the Bread: Take your slices of brioche and trim off the crusts if you prefer a softer texture (I usually leave them on for a bit more crunch). Cut each slice into 3 or 4 evenly sized sticks, about 2.5cm (1 inch) wide.

Make the Custard: In a shallow dish or baking tray wide enough to lay the bread sticks in, whisk together the eggs, whole milk, double cream, 2 tbsp of caster sugar, vanilla extract, 1 tsp of cinnamon, nutmeg, and the pinch of salt. Whisk until it's smooth and completely combined.

Prepare the Coating: On a separate large plate or shallow dish, mix together the 100g of caster sugar and 2 tsp of cinnamon for the coating. Set this aside, close to your hob.

Soak the Bread Sticks: Working one at a time, dip a bread stick into the egg mixture. Let it soak for about 10-15 seconds on each side. What works best for me is to be quick; you want the custard to penetrate slightly but not make the bread completely saturated and floppy. Place the soaked sticks on a wire rack while you dip the rest.

Fry the Sticks: Place a large non-stick frying pan or skillet over a medium heat. Add 1 tablespoon of butter and let it melt and foam. Once the foam subsides, carefully place a single layer of bread sticks in the pan, ensuring you don't overcrowd it. You will likely need to cook these in 2-3 batches.

Cook Until Golden: Fry the sticks for 2-3 minutes on each side, until they are a deep golden brown and feel slightly crisp to the touch. Use tongs to turn them carefully. Add more butter to the pan for each new batch.

Coat and Serve: As soon as a batch is cooked, transfer the hot sticks directly to the plate with the cinnamon-sugar mixture. Roll them around until they are evenly coated. The heat from the sticks will help the sugar adhere. Serve immediately while warm with your favourite dips. For a weekend treat, I sometimes pair these with my recipe for Steak Bites With Garlic Butter Recipe for an indulgent brunch.