Instructions

• Preheat a nonstick griddle to 350°F (175°C) or heat a nonstick skillet over medium heat.
• Make the batter: in a blender combine 4 large eggs, 1/4 cup milk, 1/2 cup heavy whipping cream, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 1/2 teaspoons vanilla extract. Blend until evenly combined and mostly smooth. (If using a shallow dish, whisk the same ingredients together until mostly smooth; small flour lumps are fine.)
• Working with one slice at a time, dip each of the 8 slices of brioche into the batter, coating both sides. Allow any excess batter to drip back into the bowl.
• Place the coated slice onto the preheated nonstick griddle or skillet. Cook until the bottom is golden brown, about 2–3 minutes, then flip and cook the other side until golden and cooked through, about 2–3 minutes more.
• Transfer cooked slices to a plate and keep warm while you cook the remaining slices.
• Serve the brioche French toast warm.