French Toast Sticks

• For the toast:
• eight 3/4 inch-thick slices brioche or challah, preferably day-old
• For the batter:
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• A large pinch ground cloves
• 2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable or canola oil, for deep-frying
• Confectioners' sugar, for dusting
• Maple syrup, for serving
• Fresh fruit, fruit compote, stewed fruit, etc., for serving

1. Cut each slice of bread into thirds to make sticks. (Don't worry about making each piece perfectly straight and rectangular.)
2. For the batter, mix all the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the wet into the dry ingredients and fold, using a spatula, until just combined. The batter might be a little lumpy and that's perfectly fine, just make sure not to overmix.
3. In batches, immerse a few of the sticks into the batter and let sit for 3 minutes. Transfer the bread sticks to a wire rack set over a baking sheet to drain while the oil heats.
4. In a large, deep skillet, heat about 1 1/2 inches vegetable oil over high heat until it reads 350u0b0 F on a deep-fat thermometer. Working with a few at a time, fry the bread sticks for 3 minutes, flip, and fry on the second side until golden brown. Drain on paper towels.
5. Dust with confectioners' sugar, drizzle with maple syrup (or serve some in a cup alongside for dunking), and serve with fruit or any of its iterations, if you like. Serve immediately.

eight, batter, flour, sugar, baking powder, ground cinnamon, freshly grated nutmeg, ground ginger, ground cloves, buttermilk, eggs, vanilla, vegetable, confectioners, maple syrup, fresh fruit

Taken from food52.com/recipes/38606-french-toast-sticks (may not work)