Ingredients:

  • 8 thick slices (1-inch) Brioche, Challah, or Texas Toast
  • 4 large Eggs
  • 1 cup (240ml) Whole milk
  • 2 tbsp (25g) Light brown sugar
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1/4 tsp (1.5g) Fine sea salt
  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Neutral oil

Instructions:

  1. In a wide, shallow mixing bowl, whisk the eggs until no streaks of white remain. Gradually whisk in the milk, brown sugar, vanilla extract, ground cinnamon, and sea salt until the emulsion is smooth.
  2. Place two slices of bread into the custard mixture. Allow them to soak for 30 seconds per side until the bread feels heavy but not falling apart.
  3. Heat the unsalted butter and neutral oil in a heavy-bottomed skillet or griddle over medium-low heat. Wait for the butter to foam and then subside.
  4. Place the soaked bread in the pan. Cook for 3–4 minutes per side until a deep golden brown crust forms and the center feels firm when pressed.
  5. Transfer the finished slices to a wire rack for 2 minutes to prevent steaming before serving immediately.