Ingredients:

  • 1 large egg
  • 60ml whole milk
  • 2g pure vanilla extract
  • 1g ground cinnamon
  • 5g granulated sugar
  • 0.5g fine sea salt
  • 2 thick slices brioche bread (approx 90g)
  • 10g unsalted butter

Instructions:

  1. In a shallow, wide-bottomed bowl, combine the egg, milk, vanilla, cinnamon, sugar, and salt. Whisk vigorously for 45 seconds until the custard is completely homogenous with no egg white streaks remaining.
  2. Place the thick bread slices into the custard. Allow to soak for 30–45 seconds per side, ensuring the liquid penetrates to the center without compromising the bread's structure.
  3. Heat a small non-stick skillet over medium-low heat and add the unsalted butter. Once the butter foams and begins to smell nutty, add the soaked bread slices.
  4. Sear the bread for 3–4 minutes per side. Look for a deep mahogany color and a firm surface, indicating the interior custard has set into a bread pudding-like consistency.