Ingredients:

  • 8 slices thick-cut brioche or challah bread (1-inch thick)
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. Slice the brioche into 2.5 cm rounds. If it’s fresh, lay the slices on a wire rack for 1 hour to dry out. Note: Dry bread absorbs custard without becoming structural mush.
  2. In a wide dish, combine the 4 eggs, 1 cup milk, 1/4 cup heavy cream, 2 tbsp sugar, 1 tbsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt. Whisk until perfectly smooth and no egg strands remain.
  3. Place two slices of bread into the custard. Soak for 20 seconds, then flip and soak for another 20 seconds. The bread should feel heavy but not falling apart.
  4. Place your skillet over medium low heat. Add 1 tbsp of neutral oil followed by 1 tbsp of unsalted butter. Wait until the butter foam subsides.
  5. Place the soaked bread into the pan. Cook for 3-4 minutes until the bottom is a deep, golden brown.
  6. Use a wide spatula to turn the slices. Press down very lightly to ensure the entire surface makes contact with the heat.
  7. Cook for another 3-4 minutes. The edges should look lacy and crisp.
  8. If the bread feels too squishy in the middle, transfer the pan to a 175°C oven for 3-5 minutes.
  9. Let the slices sit on a warm plate for 60 seconds before serving. Note: This allows the internal steam to redistribute, finishing the custard set.
  10. Dust with powdered sugar and serve immediately with warm maple syrup.