Ingredients:
- 4 Large Eggs (yolks + whole eggs)
- 1/2 cup Whole Milk (full fat)
- 1/2 cup Double Cream (Heavy Cream)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Fine Sea Salt
- 8 slices Brioche or Challah Bread (1 inch thick)
- 4 tablespoons Unsalted Butter
- 2 tablespoons Neutral Oil (e.g., Vegetable or Canola)
Instructions:
- Prepare the Custard Mixture: In a mixing bowl, whisk together the eggs (whole and yolks), milk, double cream, sugar, vanilla, cinnamon, and salt. Whisk until the mixture is completely homogeneous and slightly frothy. Pour the mixture into a shallow baking dish.
- Soak the Bread Properly: Lay 4 slices of the thick-cut brioche into the custard mixture. Allow the bread to soak for 15 minutes on the first side. Carefully turn the slices over and allow them to soak for another 10 to 15 minutes. The bread should be heavy and feel fully saturated. If working in batches, remove the first four slices to a wire rack before soaking the remaining bread.
- Preheat and Add Fat: Place a non-stick pan or griddle over medium-low heat. Add 1 tablespoon of butter and 1/2 tablespoon of neutral oil to the hot pan. Swirl to coat, ensuring the oil prevents the butter from burning.
- Cook the French Toast: Gently lift the soaked bread from the rack (letting any excess custard drip off) and place it into the pan. Cook for 4 to 5 minutes, or until the bottom is a deep golden-brown and caramelized.
- Flip and Finish: Carefully flip the toast and cook the second side for another 4 to 5 minutes. Verify that the internal custard is fully set (it should not wobble or look wet when lightly pressed). Transfer cooked slices to a wire rack placed in a warm oven (around 100°C / 210°F) while you cook the remaining batches, adding more butter and oil as needed.
- Serve: Arrange the warm French toast on serving plates. Dust generously with icing sugar and drizzle with your choice of syrup (such as maple syrup) and serve immediately.