In a mixing bowl, crack 4 large eggs and whisk them until they are frothy. Next, add 1 cup of whole milk, 1 tablespoon of granulated sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of cinnamon. Whisk everything together until well combined. This mixture will be the lifeblood of your French toast, creating a delicious custard that soaks into the brioche.

Grab your trusty skillet — a 12 to 14-inch one is ideal — and place it on the stovetop over medium heat. While it heats up, add 1 tablespoon of unsalted butter and let it melt. You’ll know it’s ready when the butter starts bubbling but hasn’t browned yet.

Dip a slice of brioche into the egg mixture, turning it over to ensure both sides are well-coated. Don’t let it soak too long; just a few seconds will do since brioche is incredibly soft and absorbs custard well.

Once the skillet is hot and the butter melted, place the coated brioche in the skillet. Depending on the size of your skillet, you can fry in batches. Cook for about 3 to 4 minutes on one side, or until it turns a lovely golden brown. Flip it with a spatula and allow it to cook for another 3 to 4 minutes on the opposite side.

Remove the cooked slices from the skillet and transfer them to a platter. If you’re making a large batch, you can keep them warm in a 200°F oven until all the pieces are ready.

Wipe out the skillet with a paper towel to remove any burnt pieces. Add another tablespoon of butter and repeat the process with the remaining brioche slices, utilizing the egg mixture.

As soon as the last slice is cooked, it’s time to serve! Drizzle with warmed maple syrup, top with fresh seasonal berries, and sprinkle with powdered sugar if you're feeling fancy!