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Thick brioche slices soaked in vanilla custard and fried in butter until the outside sets and the middle stays soft. Day-old bread soaks better than fresh.
Whisk the 4 eggs with the 200 ml milk, the 100 ml cream, the sugar, the vanilla, the cinnamon and the salt in a wide shallow dish until completely smooth with no streaks of white left.
Cut the brioche into 8 slices about 3 cm thick. Thick slices can soak without falling apart in the pan.
Lay the slices in the custard for 30 seconds a side, pressing gently, so they take up the liquid to the middle but do not turn to mush.
Melt 1 tablespoon of the butter in a wide 28 cm pan over medium heat. Cook 2 slices at a time for 3 minutes a side until evenly golden and set, adding butter with each batch.
Keep the cooked slices on a rack in a 120°C oven while you finish the rest, which keeps them from going soggy.
Stack on warm plates with the sliced strawberries and pour the maple syrup over.
