Ingredients:

  • 4 Large Eggs, room temperature
  • 2 Egg Yolks
  • ½ cup Heavy Cream (Double Cream)
  • ½ cup Whole Milk
  • ¼ cup Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Freshly Grated Nutmeg
  • ¼ teaspoon Fine Sea Salt
  • 8 slices Brioche or Challah Bread, 1-inch thick, preferably day-old
  • 4 tablespoons Unsalted Butter
  • 2 tablespoons High-Heat Neutral Oil (Grapeseed/Canola)

Instructions:

  1. In a shallow dish, vigorously whisk together the eggs, egg yolks, heavy cream, and milk until completely smooth and slightly frothy. Whisk in the sugar, vanilla extract, cinnamon, nutmeg, and salt. Ensure the sugar is fully dissolved.
  2. Gently place the 1-inch thick slices of bread into the custard, ensuring not to overcrowd the dish. Allow the bread to soak for a minimum of 15 minutes per side (30 minutes total). The goal is to let the custard fully permeate the centre of the slice without the bread falling apart.
  3. When ready to cook, lift the slices carefully, allowing any significant excess liquid to drip back into the dish. Place a skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 teaspoon of neutral oil.
  4. Once the fat is shimmering, carefully place 1-2 soaked slices onto the pan. Cook for 4–6 minutes on medium-low heat until the bottom is deeply golden brown and caramelised.
  5. Flip the toast and cook the second side for another 3–4 minutes, adding more butter/oil mix to the pan if necessary. If slices are very thick, you may finish them in a preheated oven (300°F/150°C) for 10 minutes to ensure the interior is cooked.
  6. As batches finish, transfer the French toast immediately to a wire rack set over a baking sheet (do not stack them). Dust with powdered sugar and serve immediately with maple syrup or desired toppings.