Golden, custardy brioche is the star here — thick slices soaked in a rich blend of eggs, whole milk, heavy cream, vanilla, and warm cinnamon and nutmeg before baking on a butter-coated sheet pan until the edges turn deep golden brown and the centers turn soft and springy. Baking everything at once on a single sheet pan means every slice gets that same crisp-edged, custard-soft texture without any stovetop babysitting, so you can feed a whole table in one go. A dusting of powdered sugar and a good drizzle of maple syrup at the end turns it into the kind of brunch centerpiece people ask about. It's an easy, crowd-pleasing option for a vegetarian breakfast spread, whether it's a lazy weekend or a holiday morning with a full house. Simple pantry staples and a hands-off oven method make this one worth keeping on repeat.
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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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