Ingredients:

  • 2 Large Eggs
  • 1/2 cup Whole Milk or Half-and-Half
  • 1 tablespoon Granulated Sugar or Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1 small pinch Salt
  • 4 slices (1-inch thick) Thick-Cut Bread (Brioche or Challah)
  • 2 tablespoons Unsalted Butter (for cooking)
  • 1/2 cup Fresh berries (for topping)
  • Maple Syrup (As desired)
  • Powdered Sugar (For dusting)

Instructions:

  1. In a shallow dish, whisk together the eggs, milk, sugar/syrup, vanilla extract, cinnamon, and salt until completely smooth and the mixture is slightly frothy. Ensure no streaks of egg yolk remain.
  2. Dip one slice of bread into the custard mixture. For thick-cut bread (1 inch or more), allow it to soak for 15-20 seconds per side, ensuring the custard is fully absorbed but the bread maintains its structure. Thinner bread requires only a quick dip (5 seconds).
  3. Place the non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat. Wait until the butter melts and foams slightly before adding the bread.
  4. Place the soaked bread onto the hot skillet, ensuring slices are not crowded. Cook for 3 to 4 minutes per side until the exterior is deeply golden brown and slightly crisp.
  5. Press gently on the center of the toast. If no liquid custard seeps out, it is done. Serve immediately with powdered sugar, fresh berries, and maple syrup.