Ingredients:

  • 4 Large Eggs
  • 1 cup Heavy Cream
  • 2 tbsp Granulated Sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 0.25 tsp Salt
  • 8 slices Thick-cut Brioche bread
  • 3 tbsp Unsalted Butter
  • 1 tbsp Neutral Oil

Instructions:

  1. In a shallow, wide mixing bowl, combine the eggs, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk vigorously for 2 minutes until the mixture is completely homogenous and no streaks of egg white remain.
  2. Place two slices of brioche into the custard at a time. Allow them to soak for 45 seconds per side until the bread feels heavy but maintains its structural integrity.
  3. Heat the unsalted butter and neutral oil in a non-stick skillet or cast-iron griddle over medium-low heat. Once the butter begins to bubble, add the soaked bread slices.
  4. Cook for 3–4 minutes per side until the exterior is a deep mahogany color and the center of the bread slightly puffs, indicating the custard has set.
  5. Transfer the cooked French toast to a wire cooling rack to prevent the bottom from becoming soggy while you finish the remaining slices.