6 extra-large eggs
1 1/2 cups half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Pinch of nutmeg
1 large loaf sliced brioche bread
Unsalted butter

To serve:
Slice brioche toast into 1 inch squares and skewer with fruit
Sifted confectioners' sugar (optional)
Maple Syrup (optional)
Chocolate syrup (optional)

Skewer Sticks(optional)
In a large shallow bowl, whisk together the eggs, half-and-half, cinnamon, vanilla, nutmeg and salt. Dip brioche slices in the egg mixture one at a time until well coated on both sides. Do not soak slices in egg batter, just coat completely on both sides.

Heat 2 tablespoon butter in a very large saute pan over medium high heat. Add the coated brioche slices and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep warm in the oven. Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked. Serve hot with confectioners' sugar, maple syrup or chocolate syrup.