Ingredients:

  • 8 slices brioche bread, about 1-inch thick (or challah, or Texas toast)
  • 4 large eggs
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) heavy cream (double cream in the UK)
  • 2 tablespoons granulated sugar (plus extra for dusting, optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking (plus extra as needed)

Instructions:

  1. In the shallow dish, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
  2. Dip each slice of bread into the custard mixture, ensuring both sides are evenly coated. Let the bread soak for about 30 seconds per side, but don't over-soak it. It should be saturated but not falling apart.
  3. Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
  4. Place soaked bread slices onto the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The inside should be cooked through – no raw egg showing. Add more butter to the pan as needed.
  5. Serve the French toast immediately with your desired toppings.