Custard-soaked cinnamon French toast

• 3 large large eggs
• 80 ml whole milk
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbs granulated sugar
• ¼ tsp kosher salt
• 4 store-bought thick-cut brioche breadslices about 2cm (¾-inch) thick
• 30 g unsalted butter
• 1 tbs powdered sugarfor dusting
• 60 ml maple syrup

1. 1

   Crack the eggs into a shallow dish and add the milk, cinnamon, vanilla extract, granulated sugar, and salt. Whisk vigorously until completely smooth with no streaks of egg white — about 30 seconds.

   Tip: A shallow dish (like a pie plate) works better than a bowl because you can lay the bread flat for even soaking.

2. 2

   Lay 2 slices of brioche into the custard and let them soak for about 30 seconds per side. The bread should feel heavy and saturated but not falling apart. Repeat with the remaining 2 slices.

   Tip: Don't rush the soak — brioche is dense enough to absorb the custard without disintegrating. If using a less sturdy bread, reduce soak time to 15 seconds per side.

3. 3

   Melt half the butter (about 15g) in a 30cm skillet over medium heat. Once it foams and the foam starts to subside, add 2 soaked slices. Cook until the bottoms are deep golden brown and the edges look set, about 2-3 minutes.

   Tip: Medium heat is key — too high and the outside burns before the custard inside sets. Listen for a gentle sizzle, not an aggressive crackle.

4. 4

   Flip carefully with a spatula and cook the second side until golden brown and the center feels slightly firm when pressed, another 2-3 minutes. Transfer to a plate.

5. 5

   Add the remaining butter to the skillet and cook the last 2 slices the same way — about 2-3 minutes per side until deep golden.

   Tip: The second batch often cooks faster because the pan is already hot. Watch closely and lower heat if the butter starts to brown too quickly.

6. 6

   Dust all 4 slices with powdered sugar through a fine mesh strainer or just pinch it over with your fingers. Serve with maple syrup on the side.

   Tip: Leftovers reheat well in a 180°C (350°F) oven for 5-7 minutes — they'll crisp back up nicely. You can also freeze cooked slices between parchment paper for up to a month.

• skillet (30cm (12-inch))
• shallow dish
• whisk
• spatula

Per serving

Nutritional values are estimates only.