Ingredients:

  • 3 Large Eggs (Room temperature)
  • 0.75 cup Whole Milk
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1 pinch Kosher Salt
  • 6 slices Thick-cut Brioche or Challah (approx. 1-inch thick)
  • 2 tablespoons Unsalted Butter
  • 1 tablespoon Vegetable Oil

Instructions:

  1. In a wide, shallow dish, combine the eggs, milk, sugar, vanilla, cinnamon, and salt. Whisk vigorously until no streaks of egg white remain to ensure a smooth custard without 'fried egg' patches.
  2. Place two slices of bread into the custard base. Allow them to soak for 30–45 seconds per side. For thick brioche, give it a gentle press to help the bread act like a sponge.
  3. Heat the unsalted butter and neutral oil in a non-stick skillet or griddle over medium-low heat. The oil prevents the butter from burning during the caramelization process.
  4. Transfer the soaked bread to the skillet using a flat silicone spatula. Cook for 3-4 minutes per side until the exterior reaches a deep, mahogany-colored crust and the center is set.