Instructions

1. 1
   Prepare the custardIn a shallow dish or pie plate large enough to fit a slice of brioche, whisk together the eggs, milk, granulated sugar, and vanilla extract until well combined and the sugar is mostly dissolved. The mixture should be smooth and evenly colored.
   ⏱ 3 minutes
2. 2
   Soak the briocheGently place 1-2 slices of brioche into the custard mixture. Let them soak for about 30-60 seconds per side, or until they have absorbed a good amount of the custard but are still firm enough to handle without falling apart. The exact time will depend on the freshness and thickness of your bread. Repeat with the remaining brioche slices, adding more slices to the dish as needed.
   ⏱ 5 minutes
3. 3
   Heat the panPlace a large non-stick skillet or griddle over medium heat (around 175°C / 350°F). Add 1 tablespoon of butter and let it melt and coat the bottom of the pan. The butter should sizzle gently, not brown too quickly.
   ⏱ 1 minute
4. 4
   Fry the pain perduCarefully place the soaked brioche slices into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, until each side is a deep golden-brown and the custard inside is cooked through and creamy. Adjust the heat as needed to prevent burning.
   ⏱ 6-8 minutes
5. 5
   ServeTransfer the cooked pain perdu to a plate. Dust generously with powdered sugar, if desired. Serve immediately with fresh berries, fruit compote, maple syrup, or honey.