Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4
Ingredients
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4 large eggs
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¾ cup full-cream milk (or heavy cream)
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1 tbsp granulated sugar
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1 tsp ground cinnamon
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1 tsp pure vanilla extract
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Pinch of fine sea salt
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8 thick slices brioche, challah, or Texas toast (day-old works best)
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2 tbsp unsalted butter (for cooking)
Instructions
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Whisk the Custard: In a wide, shallow bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until completely smooth and combined.
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Soak the Bread: Heat a large skillet or griddle over medium-low heat and melt 1 tablespoon of butter. Dip each slice of bread into the egg mixture for 10–15 seconds per side, allowing it to soak up the custard without becoming completely soggy.
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Cook to Golden Perfection: Place the soaked slices onto the heated skillet. Cook for 3–4 minutes per side until deep golden brown and slightly crisp on the edges. Melt the remaining butter for the second batch.
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Serve Hot: Transfer to plates and serve immediately with your favorite toppings.
Serving Suggestions
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Warm maple syrup and a knob of whipped butter
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Fresh berries (strawberries, blueberries, or raspberries)
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A light dusting of powdered sugar
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A drizzle of honey or chocolate sauce
Pro Tips for the Blog
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Bread Choice Matters: Stale or day-old enriched bread (like brioche or challah) absorbs the custard best without falling apart.
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Low & Slow Heat: Keep the heat at medium-low to ensure the center cooks through before the outside burns.
