Ingredients:

  • 8 slices Thick-cut Brioche or Challah bread (approx. 1 inch / 2.5 cm thick)
  • 4 Large Eggs (approx. 200g)
  • 120 ml (½ cup) Full-fat Milk (or whole milk)
  • 60 ml (¼ cup) Heavy Cream (or double cream)
  • 30 g (2 Tbsp) Granulated Sugar
  • 5 ml (1 tsp) Pure Vanilla Extract
  • 5 ml (½ tsp) Ground Cinnamon
  • Pinch of Fine Sea Salt
  • 60 g (4 Tbsp) Unsalted Butter, divided (for cooking the 8 slices)

Instructions:

  1. Whisk the Wet Ingredients: In a shallow dish (wide enough to fit a slice of bread), thoroughly whisk the eggs until the yolks and whites are fully combined and slightly frothy.
  2. Add Dairy and Flavour: Pour in the milk and heavy cream. Whisk gently until just combined.
  3. Incorporate Spices and Sweetener: Add the sugar, vanilla extract, cinnamon, and the pinch of salt. Whisk vigorously for about 30 seconds to dissolve the sugar completely. Set the custard aside.
  4. Prep the Bread (Optional): If your brioche is fresh, slice it and let it air dry on a rack for 15 minutes. A slightly stale or dried surface prevents the bread from instantly collapsing into mush during soaking.
  5. Soak: Place one slice of brioche into the custard mixture. Allow it to soak for 30 to 45 seconds per side. The goal is for the custard to reach about halfway into the slice—the centre should remain slightly firm when gently pressed.
  6. Drain: Lift the soaked slice carefully and allow any excess custard to drip back into the dish. Place the soaked bread directly onto a separate plate, ready for cooking.
  7. Heat the Pan: Place a large skillet or griddle over medium heat. Add 1 tablespoon (15g) of butter. Wait until the butter melts and the foam subsides.
  8. Cook the Toast: Place 1–2 slices of the soaked bread onto the hot skillet, ensuring they aren’t touching. Cook for 3–4 minutes until the bottom is deeply golden brown and caramelised.
  9. Flip and Finish: Flip the toast and cook the second side for another 3–4 minutes. Add fresh butter as needed for each subsequent batch.
  10. Test for Doneness and Serve: The French Toast is ready when it is a deep golden colour and the centre feels firm but springy to the touch. Transfer finished slices to a wire rack set over a baking sheet and keep warm in a very low oven (100°C / 210°F) while cooking the remainder.