Brioche French Toast

Ingredients

• 6 slices day-old brioche, cut 3cm thick
• 3 large eggs
• 120ml heavy cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of freshly grated nutmeg
• Pinch of fine salt
• 30g unsalted butter, for cooking
• Powdered sugar, to serve
• Good maple syrup, to serve
• Fresh berries, to serve

Recipe

1. Whisk together the eggs, cream, vanilla, cinnamon, nutmeg, and salt in a wide, shallow dish until the mixture is completely homogeneous with no streaks of white. The salt is not decorative — it balances the sweetness and helps the custard set evenly.

2. Lay the brioche slices in the custard in a single layer. Allow them to soak for 2 full minutes on the first side, then carefully turn each slice and soak for another 2 minutes. The bread should feel saturated and heavy but still hold its shape. If it is falling apart, it has soaked too long.

3. Heat a large skillet or griddle over medium heat. Add half the butter and allow it to foam, then wait for the foam to subside — that moment is your cue that the butter is hot enough and the pan is ready.

4. Add the soaked brioche in batches, leaving space between each slice. Cook for 2–3 minutes per side until deeply golden brown and the custard is fully set in the center when pressed gently. Add the remaining butter between batches and let it come back up to temperature before adding the next round.

5. Transfer to warmed plates. Dust generously with powdered sugar, drizzle with maple syrup, and serve immediately alongside fresh berries.