French Toast with Brioche, Cinnamon/Sugar and Nutmeg served with Butter and Warm Maple Syrup

A simple and delicious Brunch recipe. I make it in a Cast Iron Skillet.

2 TBS Butter

1 loaf of homemade Brioche, sliced. (I cheat and buy mine at our local French Bakery)

2 C Eggnog

6 Eggs

1 tsp Vanilla

Garnish:

Cinnamon/Sugar Mixture (1/2 C Granulated Sugar and 1 TBS Ground Cinnamon whisked together in a small bowl)

Nutmeg

Butter

Warm Maple Syrup

Heat Butter in the skillet on medium heat until its melted and bubbling.

In a large mixing bowl:

Eggnog

EggsVanilla

Whisk well.

Pour into a 9"X 13" baking dish to soak the bread slices.

Dip each slice in the mixture.

Place in the pan and sprinkle with Cinnamon/Sugar and dust with Nutmeg. (I use a small sieve to dust the Nutmeg evenly)

Immediately flip the bread, cook it for 3 - 4 minutes on the Cinnamon/Sugar side.

Flip it and repeat with the Cinnamon/Sugar and Nutmeg.

Continue cooking for 3 - 4 minutes.

Repeat with all of the slices.

Serve immediately with Butter and Warm Maple Syrup

Enjoy!

Peace in the Kitchen!