Golden Brioche French Toast

Method

1. If your bread is fresh and soft, leave the slices out on the counter for 15 to 30 minutes, since slightly stale bread soaks up custard without falling apart.

2. In a wide, shallow dish such as a pie plate, whisk the eggs, milk, sugar, vanilla, cinnamon, and salt until fully blended and no clear streaks of egg white remain.

3. Heat a large nonstick skillet or griddle over medium heat and add about 1 tablespoon of butter, swirling it to coat as it melts and foams.

4. Lay a slice of bread into the custard and let it soak for about 20 seconds per side, so it absorbs the liquid but does not turn to mush.

5. Lift the slice, let the excess custard drip off for a moment, then place it in the buttered pan.

6. Cook the first side for 2 to 3 minutes until deep golden brown; lift a corner with a spatula to check the color before flipping.

7. Flip once and cook the second side for another 2 minutes until browned and the center feels set rather than squishy when pressed gently.

8. Wipe the pan lightly and add fresh butter between batches to keep the browning even and prevent burnt bits from building up.

9. Adjust the heat down slightly if the outsides brown before the custard inside is cooked, aiming for a crisp exterior and a soft, fully set center.

10. Transfer finished slices to a warm plate or a 200F oven while you cook the remaining bread.

11. Dust the French toast with powdered sugar through a fine sieve for an even snowfall effect, then serve with warm maple syrup.

Cooking times vary by equipment -- cook to temperature and to taste.