Golden Custard Brioche French Toast

Slice the brioche into 8 pieces, each about 1 to 1 1/4 inches thick. If using a pre-sliced loaf, double up thinner slices. Thick slices are essential — they absorb the custard without falling apart and develop a better contrast between the crisp exterior and custardy interior.

If possible, leave the sliced bread on a wire rack uncovered for 30 minutes to an hour, or overnight loosely covered. Slightly stale brioche absorbs the custard more evenly without becoming soggy. If you are short on time, you can toast the slices lightly in a 300°F oven for 5 minutes per side.

In a wide, shallow bowl or baking dish, whisk the eggs until the whites and yolks are fully combined with no streaks. Add the whole milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk vigorously until the sugar dissolves and the custard is completely smooth.

Heat a large cast-iron skillet, flat griddle, or heavy nonstick pan over medium heat. You want a consistent, moderate heat — too high and the sugar in the custard and brioche will burn before the inside cooks through.

Working in batches, lay 2 to 3 slices of brioche into the custard. Let them soak for about 20 seconds, then flip and soak the other side for 20 seconds. The bread should be saturated but not disintegrating. Brioche is rich and dense, so it absorbs quickly — do not walk away during this step.

Add about 1 tablespoon of unsalted butter to the heated pan, swirling to coat the surface evenly. Wait until the butter foams and the foam begins to subside — this means the water has cooked off and the pan is ready.

Gently lift each soaked slice, letting the excess custard drip off for a moment, and place it in the pan. Do not crowd the slices — leave at least an inch of space between them for even browning.

Cook undisturbed until the bottom develops a deep golden-brown crust, about 3 to 4 minutes. Peek at the underside after 2 minutes to gauge the heat — if it is darkening too fast, reduce the temperature slightly.

Flip each slice carefully with a wide spatula. Cook the second side until equally golden brown and the center feels set but still slightly soft when pressed, about 2 to 3 minutes more.

Transfer finished slices to a wire rack set inside a rimmed baking sheet in a 200°F oven to stay warm and maintain their crispness. Add fresh butter to the pan between batches.

Repeat the soaking and cooking process with the remaining slices. Whisk the custard briefly before each new batch, as the spices tend to settle.

To serve, arrange 2 slices on each plate, slightly overlapping. Dust generously with powdered sugar through a fine-mesh sieve for an even coating. Serve with warm maple syrup on the side, and fresh berries or a dollop of whipped cream if desired.