Ingredients:

  • 4 large Egg Yolks
  • 2 large Whole Eggs
  • 1 cup (240ml) Heavy Cream
  • 2 tbsp (25g) Granulated Sugar
  • 1 tbsp (15ml) Pure Vanilla Extract
  • 1 tsp (2g) Ground Cinnamon
  • 1/4 tsp (1.5g) Fine Sea Salt
  • 8 thick slices (1-inch) Brioche bread
  • 3 tbsp (42g) Unsalted Butter
  • 1 tbsp (15ml) Neutral Oil

Instructions:

  1. Place bread slices on a wire rack in a 300°F (150°C) oven for 8–10 minutes until the surface feels dry and stiff but not browned.
  2. In a shallow bowl, whisk egg yolks, whole eggs, sugar, cinnamon, and salt until pale yellow. Slowly whisk in the heavy cream until fully emulsified.
  3. Soak bread slices in the custard for exactly 40 seconds per side for thick brioche, ensuring they are heavy but structurally sound.
  4. Heat butter and oil in a skillet over medium-low heat. Sear the soaked bread until a deep mahogany crust forms on both sides and the center is set.