Step 1

Trim the crusts off the bread and set aside.

Step 2

In a liquid measuring cup, whisk together the eggs, cream, sugar, soy, and mirin. If you want to go the extra mile, strain the egg mixture.

Step 3

Divide the egg mixture equally between two shallow bowls and add one slice of bread to each. Let soak for 1-2 hours covered, in the fridge, then very gently flip and let soak, covered, for another hour to two.

Step 4

When ready to cook, heat up a non-stick pan over very low heat. Add a touch of oil and add the custard soaked bread (let the excess drip back into the shallow bowl) and cook, over low heat, covered, for 8-10-15 minutes, until slightly golden on the bottom side. Gently flip and continue to cook, covered, until the other side is golden and the toast is puffy.

Step 5

Serve and enjoy hot, either unadorned or with whipped cream, syrup, and powdered sugar, if desired.