1 cup milk
¼ cup dark brown sugar, packed
¼ cup white sugar
½ tsp salt
2 tsp. vanilla extract
1 ½ tsp cinnamon
A pinch of nutmeg
Sliced Brioche Loaf (I used St. Pierre, ~8-10 pieces)
Butter (~1-2 tbs per French toast, depends on how buttery you like it!)
- In a bowl, add eggs and milk and mix until combined well.
- Add in brown sugar, white sugar, salt, and vanilla extract. Mix well.
- Add in cinnamon and nutmeg. Combine all ingredients and set aside.
- In a pan or skillet, add in 1-2 tbs of butter over medium high heat.
- Take a slice of brioche and dip into the egg mixture on both sides (see notes).
- Place in pan and cook for about 2-3 minutes flipping often (see notes). Remove when done.
- Place on a serving plate and top with fresh blueberries, raspberries, powdered sugar, and syrup.
- Enjoy with bacon, hash, sausage, or eggs!
- When dipping the brioche loaf, be careful to not keep the bread in the egg mixture for too long. If the bread remains in the liquid for too long, it will be extremely soggy! We do not want this guys, so I suggest giving the bread four quick flips in the egg mixture coating each side quickly, twice on both sides.
- When cooking the French toast, you do not want it to burn. To prevent burning, flip the toast often while cooking until browned on both sides!