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.

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.

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.

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).

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

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.