• Thick sliced loaf of French Brioche Bread
• 1 1/2 cups Half & Half or Heavy Cream
• 2 Large Eggs
• 3 – 4 Tablespoons of Granulated Dark Brown Sugar
• 1 – 2 Teaspoons Real Vanilla Extract

• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Nutmeg
• Syrup for Topping
• Powdered Sugar for Dusting

– Preheat the oven to its lowest temperature –

Place slices on a wire rack cookie sheet  Heating the bread in for 15-20 minutes, flipping halfway through until the bread is dry.

– French Toast Custard –

In a large bowl combine 1 ½ cups of half & half or heavy cream, 2 large eggs, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or real vanilla bean extract, ½ teaspoon of freshly grated nutmeg.  Whisk together until fully combined. Once the custard is ready, pour it into a cake pan or pie plate.

Remove bread from the oven, take each piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side. Place back on a wire rack until ready for the frying pan.

Heat 2 tablespoons of melted butter in a non-stick skillet or cast-iron pan over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.

Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.

Once the toast is complete, plate, topped with maple syrup and a dusting for powdered sugar. Enjoy!