Ingredients:

  • 4 large eggs
  • 1/2 cup French Vanilla coffee creamer
  • 1/2 cup whole milk
  • 1 tbsp granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 8 thick slices brioche bread
  • 3 tbsp unsalted butter
  • 1 tsp neutral oil

Instructions:

  1. In a wide, shallow bowl, whisk the 4 large eggs thoroughly until no streaks of white remain. Add the French vanilla creamer, whole milk, sugar, vanilla extract, cinnamon, and sea salt. Whisk until the mixture is fully emulsified and a uniform pale gold color.
  2. Place two slices of brioche into the custard. Soak for exactly 10 seconds per side. The bread should be fully saturated but structurally sound.
  3. Heat 1 tablespoon of butter and a splash of neutral oil in a large non-stick skillet over medium heat. Once the butter foam subsides, add the soaked bread slices.
  4. Cook for 3 to 4 minutes per side until a deep, mahogany-colored crust forms. Repeat with remaining slices, adding butter to the pan as needed.
  5. Transfer cooked French toast to a wire cooling rack for 1 minute before serving to maintain the crisp exterior.