Ingredients:

  • 4 large eggs
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 8 slices thick-cut brioche bread
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. In a wide shallow dish, beat the 4 large eggs until the yolks and whites are completely combined. Note: Streaks of egg white will cook into rubbery patches on your toast.
  2. Stir in the 1 cup whole milk, 2 tbsp granulated sugar, 1 tsp vanilla, 1 tsp cinnamon, and 0.25 tsp salt. Whisk until the cinnamon is well distributed.
  3. Place your skillet over medium low heat. Add 1 tbsp oil and 1 tbsp of the unsalted butter. Heat until the butter foam begins to subside.
  4. Place 2 slices of brioche into the custard. Soak for 20 seconds, then flip and soak for another 20 seconds until the bread feels heavy but not falling apart.
  5. Lift the bread and let the extra custard drip off for a second. This prevents a scrambled egg skirt from forming around the slice.
  6. Lay the slices into the hot skillet. Cook for 3 to 4 minutes until the bottom is deep golden brown.
  7. Use your wide spatula to turn the slices over. The bread should sizzle as it hits the butter.
  8. Sear the second side for another 3 to 4 minutes. The center should feel slightly springy when pressed.
  9. If cooking in batches, place finished slices on a wire rack in a 200°F oven. Note: Using a rack prevents the bottom from getting soggy.
  10. Wipe the pan between batches if the butter looks too dark, then add the remaining butter and oil for the next slices.