In a large bowl, whisk together 1 1/4 cups milk, 2 large eggs, 1 teaspoon vanilla extract, 2 tbsp granulated sugar, 1/2 tsp cinnamon, and 1 pinch of salt. You can use a whisk or a hand mixer for this step.
Now slice up your brioche bread into 1 inch thick slices and dip both sides into the egg mixture. If your brioche bread is fresh, don’t dip for long. Just dip in and out really fast.
Now heat 2 tablespoons of unsalted butter in a skillet over medium heat. Then fry your dredged brioche slices on both sides until golden brown.
Serve the brioche French toast with some whipped cream, berries, maple syrup, or Chantilly cream.
Use stale bread- This is really important to getting great french toast. Fresh bread is too soft and gets soggy when dipped, so use stale brioche, or bake it a little to dry it out.
Cook directly after dipping- Because bread can get soggy and break down, cook the french toast right after dipping it so it doesn't break or get mushy.
Preheat your pan- Heat the skillet and melt the butter before you add your french toast. This will help it cook faster and get a little crust, rather than be limp and floppy.