Ingredients:

  • 2 large eggs (US), 115g (Metric)
  • 1/2 cup (4 fl oz / 120 ml) milk (any kind, whole milk recommended)
  • 1/4 teaspoon ground cinnamon (about 0.5g)
  • 1/2 teaspoon vanilla extract (about 2.5ml)
  • Pinch of salt (about 0.25g)
  • 4 slices bread (thick-cut preferred, such as brioche, challah, or Texas toast)
  • 2 tablespoons (1 oz / 28g) unsalted butter, for cooking

Instructions:

  1. In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla extract, and salt until well combined.
  2. Dip each slice of bread into the custard mixture, ensuring both sides are evenly coated. Don't over-soak; about 5-10 seconds per side should suffice. You want saturated bread not soggy bread.
  3. Melt the butter in a non-stick skillet or griddle over medium heat. Ensure the pan is hot but not smoking.
  4. Place the soaked bread slices in the skillet, leaving some space between them. Cook for 2-3 minutes per side, or until golden brown and cooked through. Check for doneness - no one wants raw egg inside!
  5. Serve hot with your favourite toppings.