Ingredients

• 8 slices (1-inch thick) Stale Brioche
• 3 Large Eggs
• 1 cup Whole Milk
• 0.25 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 2 tablespoons (for frying) Unsalted Butter
• 1 for dusting Powdered Sugar
• 1 for garnish Fresh Berries
• 1 for serving Maple Syrup or Honey

Instructions

1. 1

   Slice stale brioche into approximately 1-inch thick pieces. Stale brioche is key as it absorbs the custard better without becoming soggy.

2. 2

   In a shallow dish or pie plate, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and a pinch of salt until well combined.

3. 3

   Place the brioche slices into the egg mixture, allowing them to soak for 30 seconds to 1 minute per side, ensuring they are fully saturated but not falling apart.

4. 4

   Melt 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat.

5. 5

   Carefully lift the soaked brioche slices, allowing any excess liquid to drip off, and place them in the hot skillet without crowding.

6. 6

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Add more butter as needed for subsequent batches.

7. 7

   Transfer the cooked brioche perdue to a plate and keep warm while you cook the remaining slices.

8. 8

   Serve immediately, dusted generously with powdered sugar and garnished with fresh berries. Drizzle with maple syrup or honey if desired.