1-First: remove the crusts from each slice of bread and cut each slice into 3 thick batons. In a large bowl, combine 2 eggs, 1/4 cup milk, and a pinch of salt. On a plate, mix 1/3 cup white sugar with 1 teaspoon cinnamon powder.

2-Melt 2 tablespoons of butter in a large pan over medium-high heat. Quickly roll the bread sticks in the egg mixture, shake off excess, and cook in the pan in two batches, turning until all sides are golden. Immediately roll the cooked sticks in the cinnamon sugar mixture while still hot so the sugar adheres.

3-Melt the remaining 1 tablespoon of butter to cook the rest of the sticks. Serve immediately, with maple syrup for dipping if desired. For dietary adaptations, choose appropriate milk and bread variants as you go.

4-In a shallow bowl, whisk eggs with milk until smooth and frothy before dipping. Dip each bread stick into the mixture, ensuring all sides are evenly coated without soaking too long to prevent sogginess. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

5-Cook the sticks in batches, turning every 2-3 minutes until golden brown, usually 6-8 minutes total. Place cooked sticks on a paper towel to drain excess oil and serve warm with toppings. For make-ahead options, freeze cooked sticks on parchment, then reheat in an oven or toaster.