Ingredients:

  • 4 large eggs
  • 0.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 lb brioche bread, sliced 1-inch thick
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. In a large flat-bottomed baking dish, whisk the 4 large eggs until the yolks and whites are fully emulsified and no streaks remain.
  2. Add the heavy cream, whole milk, brown sugar, vanilla extract, ground cinnamon, and salt to the eggs. Whisk vigorously until the sugar is dissolved and the spices are evenly distributed.
  3. Place the thick-cut brioche slices into the baking dish. Allow them to soak for 10-15 seconds per side, ensuring the custard penetrates the center of the bread without making it structurally unsound.
  4. Heat a non-stick skillet or cast iron griddle over medium heat. Add 1 tablespoon of butter and a portion of the neutral oil to prevent the butter from burning.
  5. Place the soaked bread onto the skillet. Sear for 3-4 minutes per side until a deep mahogany crust forms due to the Maillard reaction. Repeat in batches with the remaining butter and oil.
  6. Serve immediately with a light dusting of powdered sugar or maple syrup.