1/3 cup heavy cream, half and half, or whole milk (use 1/2 cup for 2 servings)
1 tablespoon granulated sugar (1 1/2 tablespoon for 2 servings)
1/4 teaspoon ground cinnamon (heaping 1/4 teaspoon for 2 servings)
1 teaspoon pure vanilla extract
2 or 4 thick slices brioche bread (4 slices will be for 2 servings)
2 tablespoons butter (3 tablespoons for 2 servings)
pure maple syrup for serving
In a medium shallow bowl, whisk together eggs and cream (or whatever milk you’re using). In a small bowl, stir together the granulated and cinnamon. Stirring the sugar and cinnamon together will keep the cinnamon from clumping up in the egg mixture. Whisk the eggs, cream, sugar and cinnamon until the egg whites are broken down and well mixed into the cream.
Place a nonstick skillet over medium heat. Add a pat of butter, about 1 tablespoon and allow to melt. Dip one slice of brioche into the egg mixture. Allow to sit for 15 seconds then flip to moisten and coat the other side. Allow to sit for another 15 seconds.
Place the dipped slice of bread in the hot skillet and cook until golden brown, about 1 minute and 30 seconds. Gently flip and cook on the other side until golden brown. Don’t press down and flatten the toast. Keep it fluffy. Continue until both or all of the slices are cooked, adding more butter to the pan as necessary throughout cooking.
Serve warm with more cinnamon sugar and maple syrup. Bacon, too… because always.