Step-by-Step Instructions

Make the custard mixture

• In a large mixing bowl, whisk together:
• 3 large eggs
• ½ cup whole milk (or heavy cream for extra richness)
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• A pinch of salt
• Whisk until smooth and slightly frothy — this helps create that light, airy texture we’re after.

Soak the bread

• Place your thick-cut brioche or challah slices into the custard, one or two at a time.
• Let them soak for 30–60 seconds per side.
• Tip: Don’t rush this step! A good soak ensures the bread absorbs all that creamy goodness without falling apart.

Preheat your pan

• Heat a nonstick skillet or griddle over medium heat.
• Add a pat of butter and let it melt until it sizzles gently — not brown or smoking.

Cook the French toast

• Transfer the soaked slices to the hot skillet. Cook for 2–3 minutes per side, or until golden brown and slightly puffed.
• If you're working in batches, keep cooked slices warm in a low oven (200°F / 95°C).

Serve immediately

• Once the slices are golden and fluffy, transfer them to plates and get creative with your toppings.

Quick Tips for Flawless Results

• Use stale bread if possible — it holds up better during soaking.
• If your bread is very fresh, toast it lightly to dry it out.
• Don’t overcrowd the pan; give each slice room to brown evenly.
• Want a crispier edge? Use a mix of butter and a touch of oil for frying.