Step by step

Method

4 steps

1. 1

   Whisk 3 large eggs, 1 cup whole milk, 2 tablespoons brown sugar, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, and a pinch of kosher salt in a shallow dish until the sugar dissolves and no streaks of egg white remain.

2. 2

   Soak each of 8 brioche or thick sandwich bread slices about 20 seconds per side — the bread should feel heavy and custardy but not falling apart. Work in batches; don't flood the dish.

3. 3

   Melt 1 tablespoon of the butter in a wide skillet over medium heat until foaming. Cook slices 2–3 minutes per side until deep golden-brown and the edges look set. Add more butter as needed between batches.

4. 4

   Serve hot with maple syrup and berries. You want custardy French toast with crisp golden edges — not soggy wet bread or dry toast with a thin egg coating.