Ingredients:

  • 1 loaf brioche bread (approx. 1 lb), sliced into 1-inch thick slabs
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 3 tbsp unsalted butter

Instructions:

  1. Prepare the bread: If the brioche is fresh, slice it into 1-inch slabs and dry fresh bread in a 300°F (150°C) oven for 10 mins.
  2. Create the custard emulsion: In a wide, shallow glass baking dish, whisk the 4 large eggs and 2 tbsp granulated sugar until the yolks are fully broken and the mixture turns pale.
  3. Incorporate liquids: Slowly pour in the 1 cup whole milk, 0.5 cup heavy cream, 1 tbsp vanilla extract, 1 tsp ground cinnamon, 0.25 tsp nutmeg, and 0.25 tsp salt. Whisk vigorously until the custard is fully emulsified.
  4. Perform the Controlled Soak: Place 1 inch thick brioche slabs into the custard. Allow them to soak for approximately 30-45 seconds per side, ensuring the dry crumb pulls the custard into the center without the slice falling apart.
  5. Heat the pan: Melt 1 tbsp of unsalted butter in a large non-stick griddle or cast iron skillet over medium-low heat.
  6. Cook to mahogany: Place soaked slices in the pan. Cook for 3-4 minutes per side. The medium-low heat allows the sugars to caramelize into a deep mahogany crust while the interior sets into a soft custard.
  7. Serve: Transfer the cooked Brioche French Toast to a wire rack for 1-2 minutes before serving. Serve immediately.