Ingredients:

  • 4 large eggs
  • 1 cup whole milk
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 8 slices thick-cut brioche or challah bread
  • 2 tbsp unsalted butter
  • 1 tsp neutral oil

Instructions:

  1. In a shallow, wide-bottomed bowl, whisk the eggs thoroughly. Add the whole milk, brown sugar, ground cinnamon, ground nutmeg, and salt. Whisk vigorously until the sugar is dissolved and the custard is completely emulsified without egg streaks.
  2. Place 2 slices of bread into the custard mixture. Allow them to soak for 30–45 seconds per side. The bread should feel heavy and plumped but maintain its structural integrity.
  3. Heat the butter and oil in a large non-stick skillet over medium-low heat. Once the butter foams, add the soaked bread slices.
  4. Cook for 3–4 minutes per side until a deep mahogany-gold crust forms and the center of the bread puffs slightly, indicating the custard is cooked through. Repeat with remaining slices, whisking the custard briefly before each dip.