Ingredients:

  • 4 large Eggs
  • 0.5 cup Whole milk
  • 0.25 cup Heavy cream
  • 2 tbsp Granulated sugar
  • 1 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 0.5 tsp Fine sea salt
  • 8 thick slices Brioche bread
  • 2 tbsp Unsalted butter
  • 1 tsp Vegetable oil

Instructions:

  1. Preheat oven to 300°F (150°C). Lay brioche slices on a wire rack and bake for 8–10 minutes until dry to the touch but not browned. This ensures the bread absorbs custard without becoming soggy.
  2. In a shallow, wide mixing bowl, whisk the 4 large eggs until no streaks remain. Gradually whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and sea salt until the mixture is fully emulsified.
  3. Place two slices of bread into the custard. Soak for 1 minute per side, allowing the custard to penetrate to the center without the bread falling apart.
  4. Heat 1/2 tablespoon of butter and a drop of vegetable oil in a large non-stick skillet over medium-low heat.
  5. Place soaked bread in the skillet. Cook for 3-4 minutes per side until a deep mahogany crust forms and the center has puffed up, indicating the custard has set.
  6. Repeat with remaining slices, wiping the pan between batches to prevent burnt butter bits.