Ingredients:

  • 4 Large Eggs
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp Kosher salt
  • 8 slices thick-cut brioche bread
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. In a wide, shallow dish, such as a pie plate, whisk the 4 large eggs until the whites and yolks are fully emulsified with no streaks remaining.
  2. Gradually whisk in the whole milk, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and Kosher salt until the sugar is dissolved and spices are evenly distributed.
  3. Place two slices of thick-cut brioche into the custard. Allow them to soak for 20 seconds per side, ensuring the liquid penetrates to the center without the bread becoming structurally unstable.
  4. Heat a heavy-bottomed skillet or non-stick griddle over medium heat. Add a portion of the butter and oil, heating until the butter foam subsides.
  5. Place the soaked bread in the skillet and cook for 3 to 4 minutes per side until a deep mahogany-colored crust forms and the center is cooked through.
  6. Transfer the cooked French toast to a wire rack for one minute to prevent the bottom from becoming soggy before serving.