To get that luxury boutique hotel flavor and texture, the secret lies in using a rich heavy cream custard, real vanilla bean caviar, and thick-cut day-old Brioche bread. Hotels cook their French toast in a combination of butter and oil over lower heat so the center turns into a luscious, pillowy custard without burning the outside.
Ingredients
Bread: 1 loaf of Brioche or Challah (sliced into thick 3/4-inch to 1-inch slices, preferably 1–2 days old).
Eggs: 4 large eggs plus 2 egg yolks (extra yolks provide that signature ultra-rich hotel custard texture).
Dairy:1 cup heavy cream and 1 cup whole milk (or 2 cups half-and-half).
Vanilla:1 whole vanilla bean pod (split length-wise and caviar scraped) or 1 tablespoon high-quality vanilla bean paste.
Spices and sugar: 3 tablespoons light brown sugar, 1 teaspoon ground cinnamon, a pinch of nutmeg, and 1/2 teaspoon kosher salt.
For cooking: 3 tablespoons unsalted butter and 1 tablespoon neutral cooking oil (such as avocado or vegetable oil to prevent the butter from burning).
Directions
Dry the Bread (The Hotel Secret)
Preheat your oven to 300°F (150°C). Lay your thick slices of brioche on a wire rack over a baking sheet and bake for 10–12 minutes. They shouldn't turn brown, but they should feel dehydrated. This ensures the bread acts like a sponge for the custard without getting soggy.
Whisk the luxury custard
In a wide, shallow baking dish, whisk the eggs and extra yolks until perfectly smooth. Pour in the heavy cream, whole milk, brown sugar, cinnamon, nutmeg, and salt. Whisk in your scraped vanilla bean caviar or paste until the tiny black vanilla flecks are evenly spread throughout the mixture.
The perfect soak
Immerse each slice of dried brioche into the custard. Leave it to soak for about 15 to 20 seconds per side. It should feel heavy and thoroughly saturated to the core, but stable enough to lift without tearing.
Griddle to golden perfection
Heat a large non-stick skillet or griddle over medium-low heat. Melt 1 tablespoon of butter along with a splash of oil. Lift the bread from the custard, let any excess drip off for a brief second, and place it directly into the skillet. Cook for 3 to 4 minutes per side. The lower heat ensures the egg cooks all the way through to a melt-in-your-mouth interior while the sugars gently caramelize into a golden crust on the outside.
Serve in style
Transfer cooked slices to a warm plate. Top with a light dust of powdered sugar, a spoonful of real whipped cream, fresh berries, and a generous drizzle of warm, 100% pure maple syrup.