A rich custard of eggs, whole milk, a splash of heavy cream, vanilla, and warm cinnamon comes together in minutes, ready to soak into thick-cut slices until they're heavy and saturated but still holding their shape. Each piece gets pan-fried in butter until the edges turn deep golden and the center sets firm, with that irresistible crisp-outside, custardy-inside contrast you want from real French toast. Pile it high with maple syrup, a dusting of powdered sugar, and fresh berries for a weekend breakfast that feels like a genuine treat. It's a simple, foolproof method that turns basic pantry staples into something special, and it's a great pick for a gluten free breakfast spread. Best served hot off the griddle, plate by plate, while everyone's still in pajamas.
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In a large shallow baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until fully combined and no streaks of egg white remain.
Working in batches, lay the brioche slices in the custard and soak for 20–30 seconds per side, pressing gently so the bread absorbs the mixture without becoming waterlogged. The slices should feel heavy and saturated but still hold their shape.
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