Ingredients:

  • 8 slices Day-Old Brioche or Challah Loaf (cut 1 inch / 2.5 cm thick)
  • 4 Large Eggs
  • ½ cup (120 ml) Heavy Cream (35% Fat)
  • ¼ cup (60 ml) Whole Milk
  • 2 Tablespoons (30g) Granulated Sugar
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ½ teaspoon (2.5 ml) Ground Cinnamon
  • ¼ teaspoon (1.2 ml) Freshly Grated Nutmeg
  • ¼ teaspoon (1.2 ml) Fine Sea Salt
  • 3 Tablespoons (45g) Unsalted Butter, divided
  • 1 Tablespoon (15 ml) Neutral High-Heat Oil (e.g., Canola, Grapeseed)

Instructions:

  1. Slice the brioche/challah into thick, uniform 1-inch (2.5 cm) slices. Optional: Lightly toast the bread in a 250°F (120°C) oven for 10 minutes to further dry it out, ensuring it absorbs the custard without becoming mushy.
  2. Create the Custard Base: In a large whisking bowl, crack the eggs and whisk vigorously until the yolks and whites are fully combined. Add the heavy cream, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until homogeneous.
  3. Soak the Bread: Pour the prepared custard mixture into a shallow baking dish. Place the bread slices into the dish, lying flat, and allow them to soak for 1–2 minutes per side. The center of the slice should feel saturated but still hold its shape when lifted.
  4. Cook the French Toast: Place a non-stick skillet or griddle over medium-low heat. Add 1 Tablespoon of butter and the neutral oil. Swirl to coat the pan.
  5. When the butter foam subsides, carefully place 2–3 soaked slices onto the pan. Cook undisturbed for 3–5 minutes until the bottom is a deep golden brown. Flip and cook the second side for another 3–4 minutes until equally golden.
  6. Transfer the finished French Toast to a wire rack set over a baking sheet to prevent sogginess. Keep warm in a low oven (200°F / 95°C) while you cook the remaining batches, adding more butter and oil as needed.
  7. Serve: Stack two slices on each plate. Dust generously with powdered sugar and serve immediately with high-quality maple syrup or a berry compote.