Ingredients:

  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 6 thick slices Brioche or Challah bread
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. In a medium bowl, whisk the eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt vigorously until the mixture is completely homogenous.
  2. Pour the custard into a shallow dish. Dip each slice of bread into the mixture, soaking for 20–30 seconds per side for Brioche or Challah, or 60 seconds per side for sourdough.
  3. Heat the butter and oil in a large non-stick skillet or cast-iron pan over medium heat until the butter foams.
  4. Add the bread slices to the pan and cook for 3–4 minutes per side until a deep mahogany-colored crust forms and the center springs back when pressed.