Ingredients:

  • 4 large eggs (approx. 200g)
  • 1 cup whole milk or half-and-half (240ml)
  • 2 tbsp granulated sugar (25g)
  • 1 tbsp pure vanilla extract (15ml)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 8 thick slices of Brioche or Challah bread (approx. 2.5cm thick)
  • 3 tbsp unsalted butter (42g)
  • 1 tbsp neutral oil (15ml)

Instructions:

  1. Lay your 8 slices of brioche on a wire rack for 30 minutes. Note: This ensures the bread can absorb maximum custard without falling apart.
  2. In a wide bowl, whisk the 4 eggs with 25g sugar and 15ml vanilla until smooth. Note: No yellow streaks should remain.
  3. Slowly pour in 240ml milk while whisking to create a velvety emulsion.
  4. Whisk in 2g cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
  5. Place your skillet over medium low heat and add half the butter (21g) and half the oil (7.5ml).
  6. Dip each slice into the custard for 30 seconds per side until heavy but not dripping.
  7. Place the bread in the pan until a warm, woody scent of nutmeg hits (about 3-4 minutes).
  8. Cook the other side for 3 minutes until golden and crackling.
  9. Move to a warm plate for 2 minutes to let the carryover heat finish the center.
  10. Top with syrup while the butter is still glistening.