# Components:
→ Bread
01 - 8 slices brioche bread, approximately 1 inch thick
→ Custard
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ For Cooking & Serving
09 - 2 tablespoons unsalted butter, for frying
10 - Maple syrup, for serving
11 - Fresh berries, for serving (optional)
12 - Powdered sugar, for dusting (optional)
# Directions:
01 - In a large mixing bowl, thoroughly whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the custard mixture is smooth and fully incorporated.
02 - Transfer the custard into a shallow dish. Submerge each slice of brioche in the mixture for roughly 30 seconds per side, ensuring thorough absorption without oversaturating.
03 - Heat 1 tablespoon of unsalted butter in a large nonstick skillet or griddle over medium heat. Arrange soaked brioche slices in the pan. Cook each slice for 2 to 3 minutes per side until golden brown and set. Add additional butter between batches as needed.
04 - Transfer finished French toast to a warmed plate. Repeat the pan-frying process with remaining brioche slices.
05 - Arrange French toast on serving plates. Garnish generously with maple syrup, fresh berries, and a dusting of powdered sugar as desired.
