Ingredients:

  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 8 slices thick-cut brioche bread
  • 2 tbsp unsalted butter
  • 1 tsp neutral oil

Instructions:

  1. In a wide, shallow mixing bowl, vigorously whisk the eggs until no streaks of white remain. Slowly incorporate the milk, sugar, vanilla, cinnamon, and salt, whisking until smooth to prevent 'fried egg' bits during cooking.
  2. Place a slice of bread into the custard mixture. Allow thick-cut brioche to soak for exactly 20 seconds per side until it feels heavy but retains its structure.
  3. Heat a non-stick skillet over medium-low heat. Add a knob of butter and a drop of oil. Once the butter foams, add the soaked bread and cook for 3–4 minutes per side until a mahogany-colored crust forms and the center is set.