Brioche French Toast

Instructions

Preheat oven to 200o. On a large rimmed baking sheet, spread bread in a single layer. Bake bread until dried out, about 20 minutes. Let cool. In a large, shallow baking dish, whisk eggs, milk, cream, granulated sugar, cinnamon, vanilla, nutmeg, and a pinch of salt. Working with 2 slices at a time, place bread into egg mixture and let soak 15 to 20 seconds per side. In a large skillet (preferably nonstick) over medium-low heat, melt 1 tablespoon butter. As soon as it starts to sizzle, add soaked bread. Cook until golden brown on both sides, 3 to 5 minutes per side. Repeat with remaining bread, adjusting heat and adding more butter as needed. Serve with a generous drizzle of maple syrup. Top with berries and sprinkle with powdered sugar, if using.

• loaf cinnamon twist or plain brioche Notes: 1, 1-lb., cut into 1"-thick slices
• large eggs Notes: 4
• whole milk Notes: 1
• heavy cream Notes: 1/2
• tbsp. granulated sugar Notes: 2
• tsp. ground cinnamon Notes: 1
• tsp. pure vanilla extract Notes: 1
• tsp. ground nutmeg Notes: 1/4
• kosher salt
• tbsp. unsalted butter Notes: 3, divided, plus more if needed
• Maple syrup Notes: optional, mixed berries, and confectioners' sugar, for serving

  Optional