|ginger, finely grated||
1 1″ slice
|Diamond crystal kosher salt||
|day-old brioche/challah bread||
6 1″ slices
|unsalted butter, for frying/serving||
|maple syrup, for serving||
- ADD eggs, milk, heavy cream, sugar, ground cinnamon, ground cardamom, grated ginger, kosher salt, and vanilla extract to a large shallow bowl. WHISK vigorously until combined.
- HEAT a large nonstick skillet over medium heat, ADD 1 Tbsp butter, and COOK until melted. SWIRL to coat the bottom of the pan.
- In the meantime, DIP each slice of bread into the custard mixture. SOAK each side of the slice for 15-20 seconds or until mostly saturated. TRANSFER to skillet, working with 2 or 3 slices at a time depending on how large your skillet is, and COOK 3-4 minutes on each side or until nicely browned. REPEAT with remaining bread slices and custard, adding additional butter between each batch.
- SERVE with a pat of butter and maple syrup.