Ingredients:

  • 4 Large Eggs
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 2 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 8 Slices Brioche, Challah, or Texas Toast (1-inch thick)
  • 1 tbsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 2 tbsp Unsalted Butter
  • 1 tbsp Neutral Oil

Instructions:

  1. Prepare the bread by laying slices on a wire rack for 1 hour or toasting in a 300°F (150°C) oven for 5 minutes until slightly crisp to ensure structural integrity.
  2. In a shallow dish, whisk the eggs until no streaks remain. Slowly whisk in the milk, heavy cream, granulated sugar, salt, vanilla extract, cinnamon, and nutmeg until the emulsion is smooth.
  3. Heat a large non-stick skillet or cast-iron griddle over medium-low heat. Add the unsalted butter and neutral oil, swirling to coat the surface.
  4. Submerge each bread slice into the custard for 15-20 seconds per side. Allow excess custard to drip off before transferring to the skillet.
  5. Cook the bread for 3-4 minutes per side. The medium-low heat allows the interior custard to set into a velvet texture while the exterior sugars undergo the Maillard reaction to form a golden-brown crust.