Thick slices of brioche get soaked in a rich custard of eggs, whole milk, and heavy cream, warmed with vanilla, cinnamon, and a touch of nutmeg before baking on a buttered sheet pan until golden and puffed. Baking everything in one layer means every piece gets crisp, caramelized edges and a soft, custardy center without the flipping and babysitting of stovetop French toast. A drizzle of melted butter on top before baking adds extra richness as it browns in the oven. Finished with a dusting of powdered sugar and a good pour of maple syrup, this is an easy, crowd-pleasing brunch that comes together on a single pan. It's a great pick if you're keeping things low in added salt, since the flavor here comes from real vanilla, warm spice, and naturally sweet brioche rather than any salty seasoning. Make it for a lazy weekend morning or a holiday spread — either way, it disappears fast.
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Preheat the oven to 425°F (220°C). Pour 2 tbsp of the melted butter onto an 18x13-inch rimmed sheet pan and use a pastry brush to coat the surface evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.
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