Cinnamon french toast

• 4 tbsp infused butter

  Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.

• 4thick slices of bread — 1½ inch, day-old brioche or challah
• 3large eggs
• ¼ cupheavy cream
• 2 tspground cinnamon
• 1½ tspgranulated sugar
• ¼ tspfine salt
• 2 tbspplain butter — for the skillet
• powdered sugar and maple syrup — to serve

Method

1. 01

   Mash the softened infused butter with the cinnamon until it is evenly brown, then divide it into four equal portions and set them aside. All of the dose is here, which is why it gets divided before anything is cooked rather than spooned out at the table.

2. 02

   Whisk the eggs, cream, sugar and salt in a shallow dish until completely uniform.

3. 03

   Soak each slice for about thirty seconds a side. Day-old bread takes the custard without falling apart; fresh bread turns to mush.

4. 04

   Melt the plain butter in a skillet over medium heat and brown the slices on both sides. Use plain butter here — a hot skillet is the worst place on this site to put an infusion.

   8 min

5. 05

   Move the slices to a 350 °F oven for five minutes to cook the centers through.

   350 °F · 5 min

6. 06

   Put one portion of the cinnamon butter on each hot slice and let it melt. Serve with powdered sugar and syrup, and scrape any butter left on the plate back over the toast.