Ingredients:

  • 8 slices of thick-cut (1-inch) Brioche, Challah, or Sourdough bread
  • 3 large eggs, room temperature
  • 0.75 cup whole milk
  • 0.25 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 pinch kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil

Instructions:

  1. If bread is fresh, place slices on a baking sheet in a 300°F (150°C) oven for 8–10 minutes until dry and slightly toasted but not browned.
  2. In a shallow, wide-bottomed dish, whisk the eggs until no streaks remain. Incorporate the milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt, whisking vigorously to prevent cinnamon clumping.
  3. Place 2–3 slices of bread into the custard and soak for 30-45 seconds per side until the bread is heavy and saturated but holds its shape.
  4. Heat a large non-stick skillet over medium-low heat. Add 1 tablespoon of butter and half the neutral oil. Once the butter foams, add the soaked bread.
  5. Cook for 3–4 minutes per side until a deep mahogany crust forms and the center puffs slightly. Repeat with remaining slices.
  6. Transfer cooked slices to a wire rack over a baking sheet. Keep warm in a 200°F (95°C) oven until ready to serve.