Ingredients:

  • 1 loaf (14 oz) Brioche bread, sliced into 1-inch thick slices
  • 4 large Eggs
  • 1 cup (240ml) Whole milk
  • 1/2 cup (120ml) Heavy cream
  • 2 tbsp (25g) Granulated sugar
  • 1 tbsp (15ml) Pure vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1/4 tsp (0.5g) Ground nutmeg
  • 1/4 tsp (1.5g) Fine sea salt
  • 3 tbsp (42g) Unsalted butter
  • 1 tbsp (15ml) Neutral oil

Instructions:

  1. In a large shallow dish, whisk together the eggs, granulated sugar, sea salt, ground cinnamon, and nutmeg until the eggs are fully broken down. Gradually whisk in the whole milk, heavy cream, and vanilla extract until the mixture is uniform and free of streaks.
  2. Place 2–3 slices of brioche into the custard. Soak for 40–60 seconds per side (30 seconds per side if using fresh bread) until heavy and saturated but structurally sound.
  3. Heat the butter and oil in a large non-stick skillet or cast-iron griddle over medium-low heat. Once the butter is foaming and smells nutty, add the soaked bread slices.
  4. Cook for 3–4 minutes per side until a deep golden-brown crust forms and the internal custard is fully set.
  5. Transfer the cooked French toast to a wire cooling rack for 1–2 minutes before serving to maintain the fluffy texture and prevent the bottom from becoming soggy.