1 (1-lb.) loaf cinnamon twist or plain brioche, cut into 1″-thick slices
4 large eggs
1 c. whole milk
1/2 c. heavy cream
2 tbsp. granulated sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/4 tsp. ground nutmeg
3 tbsp. unsalted butter, divided, plus more if needed
Maple syrup, mixed berries, and confectioners’ sugar, for serving (optional)
Preheat oven to 200º. On a large-rimmed baking sheet, spread bread in a single layer. Bake bread until dried out, about 20 minutes. Let cool.
In a large, shallow baking dish, whisk eggs, milk, cream, granulated sugar, cinnamon, vanilla, nutmeg, and a pinch of salt. Working with 2 slices at a time, place the bread into the egg mixture and let soak for 15 to 20 seconds per side.
In a large skillet (preferably nonstick) over medium-low heat, melt 1 tablespoon of butter. As soon as it starts to sizzle, add soaked bread. Cook until golden brown on both sides, 3 to 5 minutes per side. Repeat with the remaining bread, adjusting the heat and adding more butter as needed.
Serve with a generous drizzle of maple syrup. Top with berries and sprinkle with powdered sugar, if using.