Ingredients:
1 1/2 cupsheavy cream
1 1/2 cupswhole milk
1 cupgranulated sugar
2 (3-inch) cinnamon sticks
1 vanilla bean, split lengthwise and seeds scraped
2 (2-inch) strips lemon peel
2 (2-inch) strips orange peel
1 teaspoonkosher salt
1 day-old brioche loaf
6 large egg yolks
2 large eggs
2 tablespoonsolive oil, plus more as needed
2 tablespoonsunsalted butter, plus more as needed
Directions:
In a medium saucepan, combine the cream, milk, sugar, cinnamon, vanilla bean (both the seeds and the pod), lemon peel, orange peel, and salt. Bring to a boil over medium heat.
Meanwhile, cut the bread into 1-inch-thick slices and arrange on a half sheet tray in a single layer.
In a large bowl, whisk the egg yolks and eggs.
Once the milk mixture comes to a boil, strain through a fine-mesh sieve into a large heatproof liquid measuring cup. Let cool slightly until warm, not hot. Pour the warm milk mixture over the bread slices.
On another half sheet tray, place a wire rack on top.
In a large frying pan over medium heat, heat the oil and butter. Working with one slice at a time, dip the bread into the eggs to coat both sides. Let the excess drip off, then place in the pan. Repeat with as many slices as will fit in a single layer. Fry for 2 to 3 minutes on each side, until golden brown. Transfer to the wire rack while you repeat the dipping and frying process with the remaining bread, adding more oil and butter if the pan gets dry. Serve immediately.