Thick slices of brioche soak up a rich, cinnamon-spiced custard until they're heavy and saturated, then hit a hot skillet until each side turns deep golden brown with crisp, set edges. The centers stay tender and custardy without any soft, wet give, giving you that classic contrast of crackly crust and soft interior in every bite. A touch of vanilla and a whisper of cinnamon keep the flavor warm and cozy, and the whole batch comes together in one pan, working in easy stacks of four. Pile the finished slices high and finish with a generous pour of maple syrup, a dusting of powdered sugar, or a handful of fresh berries for brightness. It's a comforting, weekend-worthy breakfast that fits neatly into a lactose free morning spread.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 1/2 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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