Cut the brioche into thick, 1-inch uniform sticks. Sturdiness is key.

In a shallow bowl, whisk together eggs, heavy cream (or milk), granulated sugar, vanilla extract, ground cinnamon, salt, and cornstarch until completely smooth.

Heat a large deep skillet or griddle over medium heat. Add unsalted butter and olive oil, letting it melt and bubble.

Quickly submerge each bread stick into the custard batter, turning to coat all sides evenly. Do not over-soak; a 1-2 second dip per side is sufficient.

Working in batches, place dipped sticks into the hot skillet. Fry for 2-3 minutes per side, turning with tongs to ensure all four sides are golden-brown and crispy.

Transfer cooked sticks to a wire rack. For the signature presentation, stack sticks in a paper cone or on a plate. Generously drizzle with warm caramel sauce, allowing it to drip down, and immediately sprinkle with miniature chocolate chips. Serve immediately with extra caramel sauce for dipping.