2/3 c. whole milk, heavy cream, or half-n-half
4 large eggs
2 tablespoon sugar or maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon nutmeg (optional)
6 thick slices brioche (1/2-3/4″)
optionally, you may cut each slice on the diagonal, making two triangles from each whole slice of bread
Makes: 6 slices (3-4 servings)
Preheat griddle or large cast-iron skillet.
Whisk together cream, eggs, sugar, vanilla, salt, and nutmeg in a shallow-bottom bowl or casserole dish. Place sliced bread flat into dish, ensuring that each piece lays flat in liquid. Turn the slices in the liquid until they are saturated but not falling apart.
Melt 2 tablespoon unsalted butter in preheated griddle or skillet. Place bread slices in skillet, ensuring that they are not overcrowded; cook until the underside is golden brown. Turn the bread and cook on the second side until it is golden. Serve immediately or keep warm in a 200 degree Fahrenheit oven while you are cooking the rest of the bread slices.
Dust with powdered sugar, if desired. These are excellent when served with maple syrup; bacon, ham, or sausages; and fresh fruit.