Crispy Cinnamon Sugar Brioche Toast Soldiers
Golden griddled brioche batons tossed in warm cinnamon cane sugar and served with pure maple dipping syrup and hot milky chai.
Nostalgic, quick, and undeniably comforting, Toast Soldiers take us straight back to childhood weekend mornings. By using rich, egg-washed French brioche instead of standard white sandwich bread, each baton becomes crunchy like a churro on the outside while remaining tender and pillowy on the inside.
Spiced Masala Chai
Cardamom, ginger, and clove spices in a robust Assam chai amplify the aromatic warmth of ground Saigon cinnamon.
💡 Brewing Guide: Simmer chai spices with milk and crushed leaves for 6 minutes.
Crispy Cinnamon Sugar Brioche Toast Soldiers
Ingredients
- 3 thick slices All-Butter Brioche Loaf sliced into 1-inch thick batons
- 2 tbsp Unsalted Butter
- 3 tbsp Granulated Cane Sugar
- 1.5 tsp Ground Saigon Cinnamon
- 3 tbsp Pure Maple Syrup warmed for dipping
Instructions
- 1
Cut the Soldiers
Slice the brioche bread into long finger-sized batons (soldiers).
- 2
Make Cinnamon Sugar
In a shallow baking dish, whisk together cane sugar and ground Saigon cinnamon until uniform.
- 3
Pan-Fry in Butter
Melt butter in a large skillet over medium heat. Fry brioche soldiers on all four sides until deep golden brown and crispy on the edges, about 1-2 minutes per side.
- 4
Toss Immediately
Transfer sizzling hot soldiers straight into the cinnamon sugar dish and toss until fully coated. Serve with warm maple syrup for dipping.
💡 Pro-Tips for Perfect Results
- Brioche that is one or two days old works even better than fresh bread because it holds its baton shape without squishing.