Ingredients:

  • 1 lb brioche bread, sliced into 1-inch thick slices
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 3 tbsp unsalted butter

Instructions:

  1. Slice the brioche loaf into 1-inch thick slabs. For optimal custard absorption, leave the slices out overnight to stale or dry them in a 300°F (150°C) oven for 5 minutes per side.
  2. In a large shallow dish, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and no egg streaks remain.
  3. Place 2-3 bread slices into the custard. Allow them to soak for 30–45 seconds per side until heavy and saturated but still structurally sound.
  4. Melt 1 tablespoon of butter in a non-stick skillet or griddle over medium-low heat until foaming.
  5. Place the soaked bread in the skillet. Cook for 3–4 minutes per side until a deep golden-brown crust forms and the bread puffs slightly, indicating the custard center is set.
  6. Transfer finished slices to a wire rack to maintain crispness. Wipe the pan clean and repeat with remaining butter and bread.