• In a heavy bottom dutch oven, add the oil and cook over medium heat until the oil reaches a temperature of 350°

For the Custard:

• In a rectangular baking dish: crack and whisk the eggs well.
• To the eggs add the milk, vanilla, and sugar. Mix well.

To Assemble the French Toast:

• Gently dip the bread into the custard mixture, then flip the bread to ensure you get both sides. (Don't leave the bread in the custard. Brioche is too light and will get soggy if too much of the custard is absorbed.)
• Add the dipped bread to a cutting board and cut into bites. (I like to cut the bread in half, then half of each half, then half of all the halves again. Great way to ensure you get equal pieces.)
• Once the oil is up to temperature. Drop the toast bites into the oil one at at time. (Don't add too many at once, the oil temperature will drop and you'll end up with greasy and soggy bites.)
• Cook for 1-2 minutes on the first side or until medium brown, then flip the bites over and cook another 1-2 minutes or until medium brown on both sides.
• Remove from the oil and drain plate lined with a paper towel.
• Repeat until all the bites have been fried.
• ***You can keep the finished bites warm in the oven until they are ready to serve. Heat the oven to 225° and place bites on a sheet pan lined with a cooling rack.***
• Melt butter and maple syrup in a small sauce pan over low heat until fully melted. Stir well.
• Plate the bites, sprinkle with powdered sugar. Put the melted maple butter in ramekin next to the French Toast Bites and serve!