Step 2: Craft the Custard (The Flavor & Texture Engine)

The Gold-Standard Ratio (for 8–10 slices / 1 loaf):

5 large eggs, room temperature

1 cup (240 ml) half-and-half (not milk—fat = richness)

2 Tbsp (25 g) packed light brown sugar (dark for molasses depth)

1 tsp pure vanilla extract

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

¼ tsp fine sea salt

Critical prep tips:

→ Crack eggs on a flat surface (not the bowl rim)—prevents shell shards.

→ Whisk vigorously 60 seconds—until no white streaks remain (aeration = lift).

→ Strain the batter through a fine-mesh sieve (removes any egg solids—game-changer for smoothness).

→ Pour into a 9×13-inch baking dish (shallow depth = even soaking).

Step 3: Soak with Precision (The 30-Second Rule)

Goal: Saturated but intact—not waterlogged.

→ Submerge 2 slices at a time (overcrowding = uneven soak).

→ Press gently to submerge; soak 30 seconds per side (max 60 sec total).

→ Lift with a thin spatula—slices should feel heavy but hold shape (no dripping).

→ Transfer to a wire rack (not a plate—prevents steaming/sogginess).

Test: Poke center—it should spring back slightly, not squish.

Step 4: Cook to Golden Perfection (The Maillard Magic)

Equipment: 12-inch nonstick or cast-iron skillet (even heat).

Fat: 1 Tbsp unsalted butter per 2 slices (butter for flavor, but add 1 tsp oil to prevent burning).

The method:

Heat skillet over medium-low (325°F / 165°C surface temp).

Add butter + oil; swirl to coat.

Place 2 soaked slices in skillet. Cook 4–5 minutes—until deeply golden brown, edges crisp, and center feels set (no jiggle).

Flip; cook 3–4 minutes more—until second side matches.

Transfer to a wire rack on a baking sheet (keeps bottom crisp; no steam trap).

Repeat, wiping skillet and adding fresh butter/oil each batch