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