Ingredients
4 large eggs
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
8 (1-inch thick) slices of challah, brioche, or Texas toast (day-old is best)
2 tablespoons unsalted butter, plus more for cooking
Maple syrup, powdered sugar, and fresh berries, for serving
Instructions
In a large, shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is well-combined.
Preheat a griddle or large non-stick skillet over medium heat.
Working with one slice at a time, soak the bread in the egg mixture for 20-30 seconds per side, allowing it to fully absorb the custard.
Melt a tablespoon of butter on the preheated griddle. Place 2-3 soaked bread slices on the griddle and cook for 3-4 minutes per side, or until deeply golden brown and crisp.
Repeat with the remaining butter and bread slices.
Serve immediately topped with a pat of butter, a drizzle of maple syrup, a dusting of powdered sugar, and fresh berries.
Notes
Bread is Key: Stale, thick-cut bread is essential for absorbing the custard without falling apart.
Don’t Rush the Soak: Ensure each slice is fully saturated for the signature custardy interior.
Resting: Let cooked slices rest on a wire rack for a minute before serving to keep the bottom crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 slices
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 225mg