Classic French Toast

In a mixing bowl, whisk thoroughly...

• 3 large eggs
• 1 cup milk
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 2 tsp packed brown sugar (optional)
• 1/2 tsp ground cinnamon (optional)
• 2 tbsp butter, melted (optional)

Transfer mix to a shallow bowl or a pie plate. Place into the custard...

• 8 thick slices brioche bread

Note: For best results use a day old, slightly dry or stale brioche bread so that it can soak up the custard without becoming overly soggy.

Soak each side of the bread till it's damp, but the bread can still hold it's shape when lifted.

Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a tiny bit of extra butter. Cook the slices for 3–4 minutes per side.

Because of the brown sugar in the batter, the outside will caramelize quickly. Look for a deep golden brown color and a slight "puff" in the center of the bread, which indicates the egg custard has cooked through.

Serve with another knob of butter, some maple syrup, and enjoy!