French Toast

Whisk together the 3 large eggs, ½ cup whole milk, 2 tbsp heavy cream, 1 tbsp granulated sugar, 1 tsp vanilla extract, ½ tsp ground cinnamon, and 1 pinch salt in a wide, shallow bowl until fully combined and no streaks of egg remain.

Heat a large skillet or griddle over medium heat for 2 minutes. Add 1 tbsp unsalted butter and swirl to coat the pan; let it melt until foamy but not browned.

Dip 2 slices of brioche or thick-cut white bread into the custard one at a time, letting each side soak for 20–30 seconds — press gently so the bread absorbs the mixture without falling apart.

Lay the soaked bread slices into the skillet and cook undisturbed for 3–4 minutes, until the underside is deep golden brown.

Flip each slice and cook for another 2–3 minutes until the second side is equally golden and the center feels just set (not wet) when you press it lightly.

Transfer the cooked slices to a warm plate. Add the remaining 1 tbsp unsalted butter to the pan and repeat with the remaining 2 slices of bread.

Serve immediately with maple syrup, powdered sugar, or fresh fruit.