← Nouns Cooking · American

Ingredients

• 4 large eggs
• 160 ml whole milk
• 1 tbsp Sugar
• 1 tsp Vanilla extract
• ½ tsp ground cinnamon
• 1 pinch Salt
• 8 slices thick slices of day-old brioche, challah or white bread
• 2 tbsp Butter, for the pan
• maple syrup, to serve
• 1 handful Mixed berries (optional)
• 1 tbsp Icing sugar (optional)

Method

1. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a wide shallow dish until no streaks of egg remain.
2. Heat a large frying pan or griddle over medium heat and add a knob of butter. Turn the oven on low to keep the cooked slices warm.
3. Dip a slice of bread in the custard for 10–20 seconds per side, until soaked but not falling apart. Let the excess drip off.
4. Fry the slices for 2–3 min per side, until deep golden and the centre feels set when pressed. Add more butter between batches.
5. Serve hot with maple syrup, berries and a dusting of icing sugar.

Tips

• Slightly stale bread soaks up custard without going soggy. Fresh bread? Dry the slices in a low oven for 10 min first.
• Keep the heat at medium: too hot and the outside burns before the custard inside cooks.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Jo Cooks