Ingredients:

  • 4 Large Eggs
  • 1 cup Whole milk
  • 2 tbsp Granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Fine sea salt
  • 8 Thick slices Brioche bread
  • 2 tbsp Unsalted butter

Instructions:

  1. In a shallow wide-bottomed dish or pie plate, whisk the eggs thoroughly. Add the milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the custard is completely homogenous and no spice clumps remain.
  2. Place a large non-stick skillet or flat griddle over medium-low heat. Add a portion of the butter, swirling until melted and bubbling.
  3. Dip a slice of brioche into the custard for 15–20 seconds per side. The bread should be heavily saturated but still structurally sound.
  4. Place the soaked bread into the hot skillet. Cook for 3–4 minutes per side until a deep golden-brown crust forms and the center puffs slightly.
  5. If cooking in batches, transfer finished slices to a wire rack in a 200°F (95°C) oven to maintain crispness while finishing the remaining bread.