Classic Vanilla Cinnamon French Toast

Make the Custard

Crack the 4 eggs into a large shallow baking dish or wide bowl.

Add the whole milk and heavy cream to the eggs.

Add the vanilla extract, cinnamon, nutmeg, sugar, and salt.

Whisk everything together until the mixture is completely smooth and uniform in color.

Soak the Bread

Place 2 slices of brioche into the custard in a single layer.

Let the bread soak for 30 seconds on the first side.

Flip each slice and soak for another 30 seconds on the second side.

Lift the bread from the custard and let any excess drip off for a few seconds.

Heat the Pan

Place a large skillet or griddle over medium heat.

Add 1 tablespoon of butter and 1/2 tablespoon of vegetable oil to the skillet.

Swirl the pan to coat the bottom evenly as the butter melts.

Wait until the butter is fully melted and just starting to foam before adding the bread.

Cook First Batch

Lay the 2 soaked brioche slices gently into the skillet.

Cook undisturbed for 3 to 4 minutes until the bottom is deep golden brown.

Flip each slice using a wide spatula.

Cook the second side for another 2 to 3 minutes until golden and cooked through.

Transfer the cooked slices to a wire rack or oven-safe plate and keep warm in a 200°F oven.

Cook Remaining Batches

Soak the next 2 slices of brioche in the custard while the first batch cooked, using the same method.

Add the remaining 1 tablespoon butter and 1/2 tablespoon oil to the skillet.

Cook the next batch of soaked bread the same way, 3 to 4 minutes per side.

Repeat the soaking and cooking process with the remaining 4 slices in two more batches.

Serve

Plate 2 slices of French toast per person.

Dust lightly with powdered sugar using a small fine-mesh sieve.

Top with fresh berries and serve immediately with maple syrup on the side.