Ingredients:

  • 3 large eggs
  • 1 cup whole milk
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 thick slices (approx. 1 inch) buttery brioche bread
  • 2 tbsp unsalted butter

Instructions:

  1. In a shallow wide dish or pie plate, combine the eggs, whole milk, maple syrup, vanilla extract, ground cinnamon, and salt.
  2. Whisk the mixture vigorously until the cinnamon is fully incorporated and no streaks of egg remain.
  3. Place the brioche slices into the custard and soak for 30–60 seconds per side, ensuring deep saturation without allowing the bread to break apart.
  4. Melt 1 tbsp (14g) of unsalted butter in a large non-stick skillet or electric griddle over medium heat until it begins to foam.
  5. Place the soaked brioche slices in the pan, ensuring they are not crowded; cook in batches if they do not fit in one layer.
  6. Sear for 3–4 minutes per side until a mahogany-colored crust forms and the slices spring back when pressed. Ensure the center is cooked through to a safe internal temperature of 160°F (71°C).
  7. Repeat the process with the remaining butter and bread slices, maintaining steady medium heat.