Ingredients:

  • 3 Large Eggs
  • 1/2 cup Whole Milk
  • 1/4 cup Heavy Cream (Double Cream)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • Pinch Fine Sea Salt
  • 4 slices Thick-Cut Bread (Challah or Brioche, 1 inch thick)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Neutral Cooking Oil (Canola or Grapeseed)

Instructions:

  1. Slice the Bread: If using fresh bread, slice into thick, 1-inch (2.5 cm) slices. If using day-old bread, proceed directly.
  2. Make the Custard: In a shallow dish, whisk together the eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until completely uniform. For a smoother result, strain the custard through a fine-mesh sieve.
  3. Submerge: Place two slices of bread into the custard, gently pressing them down to ensure full saturation.
  4. Soak Time: Allow the bread to soak for at least 5–7 minutes per side (10–15 minutes total). Remove gently and let excess drip off. Repeat with the remaining slices.
  5. Heat the Pan: Place a non-stick pan or griddle over medium heat. Add the oil and 1 tablespoon of butter. Allow the butter to foam and then subside.
  6. Place the Bread & Sauté: Carefully place the soaked slices into the hot pan (do not crowd). Cook for 3–5 minutes per side over medium heat until deep golden brown and firm in the center.
  7. Finish Cooking: Repeat the process with the remaining butter and slices. If cooking a large batch, keep finished slices warm in a low oven (100°C / 200°F) on a wire rack.
  8. Serve: Serve immediately while still hot, dusted with powdered sugar and desired toppings.