Extraordinary Brioche French Toast

In a medium bowl, whisk together 6 large, fresh, free-range eggs, 1 cup of heavy cream, 1/2 cup of whole milk, 1/4 cup of pure maple syrup, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of ground cinnamon, and a pinch of finely ground sea salt until well combined and smooth.

Heat a large, heavy-bottomed griddle or skillet over medium heat and add 2 tablespoons of unsalted, high quality butter. Allow the butter to melt completely and coat the pan evenly.

Dip each slice of thick-cut, day-old brioche bread into the custard mixture, ensuring each side is fully coated. Allow excess to drip back into the bowl before placing the slice on the hot griddle.

Cook the french toast for about 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan. Repeat with remaining bread slices, adding more butter as needed.

Serve immediately, topped with fresh berries, a dollop of homemade whipped cream and a dusting of powdered sugar. A drizzle of extra maple syrup is also recommended.