An essential technique for utilizing stale bread. The bread must be sufficiently dehydrated to absorb the egg-and-milk custard without disintegrating, then cooked slowly in butter to create a caramelized, slightly crisp exterior and a molten, custardy interior.
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The Custard. In a wide, shallow dish, thoroughly whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
The Soak. Place the bread slices in the custard. Let them soak for exactly 1 minute per side. The bread should feel heavy but must not be falling apart.
Heat the pan. Melt 1 tbsp of butter in a large skillet over medium-low heat. Do not let the pan get too hot, or the outside will burn before the inside cooks.
The . Transfer the soaked bread to the skillet. Cook slowly for 3-4 minutes until deeply golden brown.
The Flip. Add the remaining butter to the pan, flip the bread, and cook for another 3-4 minutes . The center should puff up slightly, indicating the eggs are cooked.
Serve immediately with powdered sugar and real maple syrup.
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