Prep the bread: If your bread is very fresh, let the slices sit out for 15–20 minutes to dry slightly. This helps them soak up custard without falling apart.

Make the custard: In a shallow dish, whisk eggs until smooth. Add milk, cream, sugar, vanilla, salt, and cinnamon (if using). Whisk until fully combined and no streaks of egg remain.

Heat the pan: Place a large skillet or griddle over medium heat. Add 1 tablespoon butter and a small splash of oil. You want the butter to foam but not smoke.

Dip, don’t drown: Dip each slice into the custard for about 10–20 seconds per side, depending on thickness and bread type. Aim for fully moistened but not waterlogged. Let excess drip off.

Cook the first batch: Lay the slices in the hot pan without crowding. Cook 2–3 minutes per side, until the surfaces are golden-brown with crisp edges. Adjust heat as needed so they brown evenly.

Refresh the fat: Before each new batch, add another small knob of butter. A touch of oil can help keep the butter from burning and maintain that crispy edge.

Finish in the oven (optional): For extra-soft centers and to keep batches warm, place cooked slices on a baking sheet in a 300°F (150°C) oven for 5–8 minutes while you finish the rest.

Serve: Plate hot with maple syrup, powdered sugar, and berries. For a luxe finish, add a pat of butter or a spoon of Greek yogurt for tang.