Ingredients:
- 4 slices Day-old Brioche Loaf (sliced 1 inch thick)
- 3 whole Large Eggs
- 1/2 cup Whole Milk (Full-fat)
- 1/2 cup Heavy Cream (Double Cream)
- 2 tbsp Granulated Sugar (Caster Sugar)
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Ground Cinnamon
- Pinch Fine Sea Salt
- 4 tbsp Unsalted Butter
- 2 tbsp Neutral Cooking Oil (e.g., Rapeseed, Canola, or Sunflower)
Instructions:
- Combine Wet Ingredients: In a shallow dish or baking tray, whisk the eggs until just broken.
- Mix Custard: Add the milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Whisk vigorously until the mixture is uniform and the sugar is dissolved. Do not over-whisk.
- Prepare Bread: Ensure your brioche slices are consistently cut, about 1 inch (2.5 cm) thick.
- Initial Soak: Lay the brioche slices into the custard mixture. Ensure they are fully covered.
- Flip and Rest: After 15 minutes, gently flip the slices. Return the tray to the refrigerator or counter for another 15 minutes. The goal is for the custard to permeate the entire slice.
- Preheat Pan: Place a large frying pan or griddle over medium heat.
- Add Fat: Add 1 tablespoon of butter and 1/2 tablespoon of neutral oil for each batch you plan to cook (usually 2 slices at a time). The oil prevents the butter from burning quickly.
- Cook First Side: Once the butter foams and subsides, carefully lift two soaked slices (allowing any excess liquid to drip off) and place them gently in the hot pan. Cook undisturbed for 3 to 4 minutes until deep golden brown.
- Cook Second Side: Flip the toast and cook for another 3 to 4 minutes until the second side is equally golden. Press lightly on the center; it should feel set, not runny.
- Keep Warm: Transfer the cooked French Toast to a wire rack set over a baking sheet in a warm oven (around 100°C / 210°F) while you cook the remaining batches, refreshing the pan with butter and oil as needed.
- Serve Immediately: Dust lightly with powdered sugar and serve hot with your chosen accompaniments.