Ingredients
| eggs |
3
|
| full-fat milk |
1/2 cup
|
| heavy cream |
1/4 cup
|
| sugar |
3 tbsp
|
| ground cinnamon |
1 tsp
|
| ground cardamom |
1/2 tsp
|
| ginger, finely grated |
1 1″ slice
|
| Diamond crystal kosher salt |
1/2 tsp
|
| vanilla extract |
2 tsp
|
| day-old brioche/challah bread |
6 1″ slices
|
| unsalted butter, for frying/serving |
1-3 tbsp
|
| maple syrup, for serving |
3-5 tbsp
|
Directions
- 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.