In a wide shallow bowl, whisk together the Eggs, Whole Milk, Granulated Sugar, Vanilla Extract, Ground Cinnamon and a pinch of Salt until smooth and evenly combined.
Preheat a large nonstick skillet or griddle over medium heat and add a generous pat of Unsalted Butter to melt and coat the surface.
One at a time, briefly immerse thick slices of Brioche in the egg mixture, allowing each slice to soak for 10–20 seconds per side (longer if you prefer a more custardy interior).
Transfer the soaked brioche to the hot skillet and cook until deep golden brown on the first side, about 2–3 minutes, then flip and cook the second side until equally golden and cooked through.
Work in batches as needed, adding more butter between batches so the pan stays lightly coated and the toast browns evenly.
Serve the French toast hot, drizzling with Maple Syrup and finishing with a light dusting of Powdered Sugar for a classic presentation.
Optional: keep cooked slices warm on a baking sheet in a low oven while you finish the rest, and garnish with fresh fruit or a sprinkle of extra cinnamon if desired.
