Ingredients:

  • 8 slices day-old Brioche loaf (1-inch thick)
  • 4 large Eggs
  • 1 cup Half-and-Half (or Double Cream/Whole Milk)
  • 2 tbsp Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • Pinch of Freshly Grated Nutmeg
  • 1/4 tsp Kosher Salt
  • 4 tbsp Unsalted Butter (divided)
  • 2 tbsp Neutral Oil (e.g., Grapeseed, Vegetable)

Instructions:

  1. Prepare the Custard: In a large, shallow dish, thoroughly whisk the 4 large eggs until the yolks and whites are completely combined and slightly frothy.
  2. Whisk in the dairy, sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is fully dissolved. For a smoother texture, strain the mixture through a fine-mesh sieve into a clean bowl.
  3. Soak the Bread: Place 2-4 slices of thick-cut brioche into the custard dish. Allow the bread to soak for a minimum of 15 minutes per side until deeply saturated but still structurally sound.
  4. Rest: Carefully transfer the fully soaked slices to a clean plate or tray without stacking them while you soak the remaining bread.
  5. Heat the Pan: Place a large skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 teaspoon of neutral oil. Heat until the butter melts and sizzles gently.
  6. Sear the Toast: Carefully transfer the soaked French Toast slices to the hot skillet. Cook for 3–5 minutes per side until deeply golden brown and caramelized. Reduce heat to medium-low if the exterior browns too quickly.
  7. Keep Warm: Immediately transfer the cooked French Toast to a wire cooling rack placed over a baking sheet to maintain crispness. Add remaining butter and oil as needed for subsequent batches.
  8. Serve immediately dusted with icing sugar or your favourite toppings.