Start to finish: 35 minutes
1 loaf brioche bread, cut into thick slices
½ cup half and half
¼ cup sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon vanilla extract
½ stick butter, cut into small slices
In a medium-sized bowl, whisk together eggs, half and half, sugar, cinnamon, nutmeg, vanilla and salt. Pour into a low-sided dish.
Bring a griddle or skillet to medium-low heat.
Dunk both sides of brioche slices into the egg mixture, allowing each slice to soak up the eggs.
Drop a pat of butter onto the griddle and let melt, coating the grill.
Place slices on the griddle, making sure not to crowd them. Cook 3–4 minutes per side, or until golden brown.
Serve with additional butter, maple syrup and a sprinkling of powdered sugar.
The night before, slice bread and store in a gallon zip-top baggie. Make egg mixture and store in a rectangular storage container. The morning of, all you have to do is dip and grill. Preheat your oven to 300 F and keep cooked slices in a single layer on cookie sheets until ready to serve.