Ingredients:

  • 1 large egg
  • 1/4 cup whole milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 tsp maple syrup
  • 1 pinch fine sea salt
  • 2 slices brioche bread, thick-cut (approx. 1-inch thick)
  • 1/2 tbsp unsalted butter

Instructions:

  1. In a shallow, flat-bottomed bowl, whisk the egg vigorously until no streaks remain. Incorporate milk, vanilla, cinnamon, maple syrup, and sea salt, whisking until the mixture is frothy and the cinnamon is evenly suspended.
  2. Place the brioche slices into the custard. Soak for 30 seconds on the first side, flip, and soak for an additional 30 seconds until the bread is heavy and saturated but maintains its structure.
  3. Heat a non-stick skillet or cast-iron pan over medium-low heat. Add 1/2 tablespoon of unsalted butter, swirling until it foams and begins to smell nutty.
  4. Carefully place the soaked bread into the skillet. Cook for 2.5 minutes per side until the exterior achieves a deep mahogany-colored crust and the center is set.