Baklava-Style French Toast Sticks

Heat a large dry, preferably nonstick, pan over medium heat. Add nuts and cook, stirring occasionally, until golden and fragrant, 3-5 minutes. Remove from heat; stir in 1 TBSP butter until melted. Transfer nuts to a large bowl; stir in ¼ tsp cinnamon, ¼ tsp sugar, and a pinch of salt until coated.

In a small pot, combine honey, ½ cup water, 2 TBSP sugar, and juice from one lemon wedge over medium-high heat. Cook, stirring occasionally, until sugar has dissolved and mixture thickens into a light syrup, 8-10 minutes. Turn off heat and cover with a lid until ready to serve.

In a medium bowl, whisk eggs*, lemon zest, half the milk, remaining cinnamon, 1 TBSP sugar, and a pinch of salt until fully combined. (It’s OK if there are a few clumps of cinnamon.)

Heat 1 TBSP butter and a drizzle of oil in pan used for nuts over medium heat. Dip brioche strips into egg mixture, gently turning a few times to coat. Once butter begins to foam, add coated brioche strips to pan. (TIP: Let any excess egg mixture drip off first.) Cook, turning occasionally, until golden brown on all sides, 2-3 minutes. TIP: Work in batches if necessary, wiping out pan and add more oil and butter between batches. Reduce heat if French toast begins to brown too quickly. Transfer French toast sticks to bowl with nut mixture.