Ingredients:

  • 4 large Eggs (room temperature)
  • 1 cup Whole milk
  • 2 tbsp Granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Fine sea salt
  • 1/8 tsp Ground nutmeg
  • 8 thick slices Brioche, Challah, or Texas Toast
  • 2 tbsp Unsalted butter
  • 1 tbsp Neutral oil

Instructions:

  1. In a shallow dish, vigorously whisk the eggs until no streaks of white remain. Gradually pour in the milk, sugar, vanilla, cinnamon, salt, and nutmeg. Whisk until the sugar has dissolved and the cinnamon is well-distributed.
  2. Place two slices of bread into the custard at a time. Soak for 30–45 seconds per side (longer for denser breads). The bread should feel heavy and saturated but should not be falling apart.
  3. Heat the butter and oil in your skillet over medium-low heat. Once the butter begins to foam and sizzle, add the soaked bread. Cook for 3–4 minutes per side until deep golden brown and the edges look slightly crisp.
  4. Transfer the finished slices to a wire rack set over a baking sheet. Place in a 200°F (95°C) oven to keep warm while finishing the remaining batches to prevent sogginess.