Ingredients:

  • 3 large eggs (150g)
  • 3/4 cup whole milk (180ml)
  • 1 tbsp maple syrup (15ml)
  • 1 tsp vanilla extract (5ml)
  • 1 tsp ground cinnamon (2.6g)
  • 1/4 tsp salt (1.5g)
  • 8 slices whole grain or sourdough bread (200g)
  • 2 tbsp unsalted butter (30g)

Instructions:

  1. In a shallow dish, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt vigorously until the mixture is a uniform pale yellow and no streaks of egg white remain.
  2. Place two slices of bread into the custard and soak for 20–30 seconds per side (extend to 45 seconds if using very dry sourdough) until heavy but structurally intact.
  3. Heat the butter in a skillet over medium heat until it foams and smells nutty.
  4. Add the soaked slices to the skillet, leaving space between them; cook in batches if they don't fit in one layer.
  5. Cook for 3–4 minutes per side, flipping once the edges are set and the surface is a deep golden brown, ensuring the internal temperature reaches 160°F (71°C).