Ingredients:

  • 8 slices brioche bread, about 1 inch thick (approx. 2.5 cm)
  • 2 large eggs (approx. 100g), lightly beaten
  • ½ cup whole milk (approx. 120ml)
  • ¼ cup heavy cream (approx. 60ml)
  • 2 tablespoons granulated sugar (approx. 25g)
  • 1 teaspoon vanilla extract (approx. 5ml)
  • ¼ teaspoon ground nutmeg (approx. 1g)
  • Pinch of salt (approx. 0.5g)
  • 2 tablespoons unsalted butter, for cooking (approx. 30g)

Instructions:

  1. Whisk together eggs, milk, cream, sugar, vanilla, nutmeg, and salt in a large bowl until well combined.
  2. Pour the custard mixture into a shallow dish. Dip each slice of brioche into the custard, ensuring both sides are thoroughly coated. For a richer, more custardy result, allow the bread to soak in the mixture for 30 minutes in the refrigerator, flipping halfway through.
  3. Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
  4. Place 2-3 slices of soaked bread into the hot skillet, being careful not to overcrowd.
  5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Visual Cue: Look for a rich, golden-brown color and a slightly puffed-up texture.
  6. Add the remaining butter to the skillet and repeat with the remaining bread, ensuring the pan remains greased and hot.
  7. Serve hot with your favorite toppings.