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Ingredients
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Custard
Bread & Coating
To Serve (optional)
Method
Custard
Make the custard
In a shallow baking dish or wide bowl (large enough to lay a slice of bread flat), whisk together 4 large eggs until homogenized. Whisk in 1 cup whole milk and 1/4 cup heavy cream until combined. Add 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Whisk thoroughly until smooth and sugar has mostly dissolved.
Let the custard rest for 5 minutes so flavors meld; give it a final whisk before dipping bread.
Bread & Cooking
Prepare bread
Use 8 slices of thick day-old brioche or challah (about 3/4-1 inch thick). If bread is very fresh, lightly toast or leave out for 30 minutes to dry slightly so it soaks but doesn't fall apart.
Soak the bread
Working 2 slices at a time, lay a slice in the custard and let it soak for about 20–30 seconds on the first side and 15–20 seconds on the second side. The goal is to saturate but not have the slice collapse—thicker or very stale bread can soak longer (up to 45 seconds per side). Hold the slice over the dish briefly to let excess drip back.
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and allow it to melt, swirling to coat. Reduce heat to medium-low if butter starts to brown too quickly. Maintain a gentle sizzle.
Cook the toast
Add 2 soaked slices to the pan without crowding. Cook until golden brown and crisp on the bottom, about 3–4 minutes. Flip and add another 1/2 tablespoon butter to the pan, cooking the second side until golden and cooked through, another 2–3 minutes. Internal texture should be set and custard fully cooked. Transfer to a warm baking sheet in a low oven (100–120°C / 210–250°F) to keep warm while you cook remaining slices, adding butter as needed (about 1/2–1 tablespoon per 2 slices).
If you prefer, you can finish thicker slices in a 375°F (190°C) oven for 5–8 minutes after browning to ensure they are heated through without overbrowning the exterior.
To Serve
Arrange cooked French toast on plates. Dust with 2 teaspoons powdered sugar if desired, top with fresh berries (about 1 cup divided) and serve with maple syrup alongside (about 1/2 cup total for serving).
Serve immediately while warm. Leftovers keep refrigerated up to 2 days; reheat in a skillet or oven for best texture.