Begin by preheating your skillet or griddle over medium heat. Set your oven to a warm 200°F to keep cooked slices toasty.

In a wide bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, granulated sugar, and kosher salt until smooth.

Take thick slices of brioche or challah and dip each piece into the custard mixture, soaking for 20 to 30 seconds per side.

Melt 1 tablespoon of unsalted butter in the preheated skillet, coating the surface evenly before adding the soaked bread slices.

Cook the soaked bread slices for about 2 to 3 minutes per side until golden-brown and set in the center.

Transfer cooked slices to a wire rack to let steam escape, keeping them crispy, and place the rack in the warm oven.

Serve warm, topped with maple syrup, fresh berries, and powdered sugar, customizing as desired.