This is one of my favorite breakfasts to make on weekends, especially when I want something particularly toothsome.

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Ingredients:

• 4-6 slices brioche or challah, sliced into 1 inch pieces (2.5 cm)
• Two eggs
• 1/3 cup half and half
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Nutmeg to taste
• Syrup, jam, marmalade, or honey, for finishing
• 1/4 tsp black onyx cocoa and sugar mix (optional)
• Butter, as needed

Preparation:

• Whisk the eggs in a bowl, and add the half and half, the cinnamon, the nutmeg, and the vanilla. Continue whisking until all ingredients are thoroughly combined.
• Pour the egg mixture into a pie dish or a large plate, and gently place two of the bread slices into the egg mixture. Let the bread soak up the egg for approximately 1-2 minutes per side. This will make the bread very slippery and hard to handle.
• Heat a large skillet or frying pan on medium heat. Place a pat of butter in the skillet and wait until the butter melts and starts to bubble.
• Once the skillet is at temperature, gently place the bread onto the skillet and fry for 1-3 minutes on each side until the slices are golden brown. Avoid overcooking; the interior of each slice should remain moist and creamy.
• Repeat this process with the rest of the bread slices.
• Arrange the French toast on a plate and drizzle with honey, marmalade, or syrup.
• Finish with black onyx cocoa and sugar mix, if desired.
• Serve immediately.

Cooking Notes:

• If you have leftovers, keep them in an airtight container in the refrigerator. Toast leftover slices in a toaster. Leftover French toast slices are a delicious base for a breakfast sandwich.