Ingredients:

  • 4 thick slices (1-inch) Brioche bread
  • 2 eggs
  • 1 egg yolk
  • 0.5 cup Whole milk
  • 0.25 cup Heavy cream
  • 1 tbsp Maple syrup
  • 1 tsp Vanilla extract
  • 0.5 tsp Ground cinnamon
  • 0.125 tsp Ground nutmeg
  • 1 pinch Kosher salt
  • 2 tbsp Unsalted butter
  • 1 tsp Neutral oil

Instructions:

  1. Arrange 4 thick slices of brioche on a wire rack over a baking sheet.
  2. Bake at 300°F (150°C) for 8 to 10 minutes until the surface feels firm and dry to the touch. Note: This creates a sturdy base that won't disintegrate.
  3. Whisk 2 eggs, 1 egg yolk, 0.5 cup whole milk, 0.25 cup heavy cream, 1 tbsp maple syrup, 1 tsp vanilla, 0.5 tsp cinnamon, 0.125 tsp nutmeg, and a pinch of salt in a wide dish.
  4. Ensure no streaks of egg remain until the mixture is a uniform, pale tan color.
  5. Submerge two slices of the dried bread into the custard.
  6. Soak for 40 seconds per side until the bread feels heavy but remains structural. Note: Do not exceed 60 seconds or the center will become overly soggy.
  7. Melt 2 tbsp unsalted butter and 1 tsp neutral oil in a large skillet over medium low heat.
  8. Wait for the butter to stop sizzling and begin to foam until it smells slightly nutty.
  9. Add the soaked bread and cook for 3 to 4 minutes per side.
  10. Flip until a deep mahogany crust forms and the center feels set when pressed lightly.