Thick-cut brioche sticks get dunked in a rich custard of eggs, whole milk, vanilla, and warm cinnamon and nutmeg, then air-fried until deeply golden outside and perfectly set inside — no wet custard, no soggy centers. The air fryer does the heavy lifting here, giving you that crisp, caramelized exterior without a deep fryer or a skillet full of butter to babysit. Each stick comes out custardy in the middle with a lightly crackled crust, ideal for dunking into maple syrup or dusting with powdered sugar. It's a fast, fuss-free breakfast that works beautifully for an added salt kitchen, since the only salt in the whole batch is the small, incidental amount naturally called for in the custard itself, easy to track and easy to manage. Kids and adults alike will fight over the last stick, and cleanup is basically nonexistent thanks to the single basket. This is one of those recipes that feels like a treat but comes together in under 20 minutes start to finish.
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In a shallow bowl or baking dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
Working in batches, dip each bread stick into the egg mixture, turning to coat all sides and letting it soak for about 5 seconds per side — the bread should be saturated but not falling apart.
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