Slice each thick slice of brioche bread lengthwise into 3 equal sturdy sticks (yielding 24 sticks total).

In a shallow wide bowl or pie dish, whisk together eggs, whole milk, pure vanilla extract, 1 tsp cinnamon, and fine sea salt until smooth and uniform.

In a separate wide shallow plate, whisk together 1/2 cup granulated sugar and 1 tbsp ground cinnamon until evenly blended. Set aside.

Heat 2 tablespoons of butter in a large nonstick skillet or griddle over medium heat until melted and sizzling gently.

Quickly dip each bread stick into the egg custard mixture for 2-3 seconds per side. Do not let bread soak too long or it will become soggy.

Place dipped sticks into the hot skillet without crowding. Cook for 2-3 minutes per side, rotating with tongs so all 4 sides are golden-brown and crisp.

Immediately transfer hot, buttery sticks directly into the cinnamon sugar plate. Roll quickly with tongs to coat all four sides in sparkling cinnamon sugar while hot.

Repeat with remaining sticks, adding the remaining 2 tablespoons of butter to the skillet as needed. Stack onto a platter and serve warm with pure maple syrup and fresh berries.