For the sandwiches:
1 loaf of brioche bread
4 eggs, plus 2 yolks
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 tablespoons butter
1 tablespoon, plus 1 teaspoon canola oil
¼ cup maple syrup
Pinch of Salt
For the creamy syrup:
1 cup sweetened condensed milk
1 cup Vermont maple syrup
½ vanilla bean, scraped
¼ cup water
1 tablespoon vanilla
Pinch of salt
Make the sandwiches.
1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together eggs, then add milk, heavy cream, vanilla extract, sugar, nutmeg, and cinnamon. Stir until combined.
3. Slice the bread into 6, 2-inch, slices.
4. In a large shallow plate, pour the egg mixture and soak a few slices of bread for 4 minutes, turning once.
5. In a very large sauté pan over medium heat, add 1 tablespoon butter and 1 tablespoon oil. Add each slice of coated bread in batches. While cooking each batch, add more bread to the egg mixture to soak.
6. Cook for 2 to 3 minutes on each side, until nicely browned. (When cooking the next batch, wipe the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked.)
7. On a greased baking sheet, add the cooked bread and bake for 6 to 8 minutes. Keep warm in the oven.
8. Make the creamy syrup.
9. In a mixing bowl, whisk together sweetened condensed milk, Vermont maple syrup, vanilla bean, water, vanilla, and salt. Stir together.
10. Next, inject creamy syrup into cooked bread by using a squeeze bottle to squeeze syrup mixture into center of toast, about half an ounce per toast.
11. Once 2 slices are filled, layer them on top of each other (like a sandwich) - make sure the sides of the toasts that were injected are facing inwards.
12. Garnish with powdered sugar and serve.