Ingredients:

  • 1 large egg
  • 2 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
  • 1 tsp maple syrup
  • 2 thick slices brioche bread
  • 1 tsp unsalted butter

Instructions:

  1. Crack the large egg into your shallow bowl or pie plate.
  2. Add the ground cinnamon and sea salt directly to the egg. Note: Mixing spices with the egg before the liquid helps prevent the cinnamon from floating on top.
  3. Whisk vigorously with a fork until the egg is completely homogenous and no clear streaks remain.
  4. Pour in the 2 tbsp whole milk, vanilla extract, and 1 tsp maple syrup.
  5. Whisk again until the mixture is pale and slightly frothy.
  6. Place both slices of brioche into the custard.
  7. Let them sit for 2 minutes, then flip to the other side.
  8. Press down gently with your fingers until the bread feels heavy and saturated.
  9. Wait another 2 minutes for the liquid to reach the very center of the crumb.
  10. Melt the 1 tsp unsalted butter in your skillet over medium low heat until the foam subsides and it smells nutty.
  11. Carefully lift the bread from the custard, letting any excess drip off for a second.
  12. Place the slices in the pan and cook for 3-4 minutes.
  13. Flip the bread once the bottom is deeply golden and makes a hollow sound when tapped.
  14. Cook the second side for 3 minutes until it feels bouncy but firm to the touch.