6 extra-large eggs
1 1/2 cups half-and-half
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
1 large loaf brioche bread
Unsalted butter

To serve:
Sliced Almonds
Blueberries (optional)
Maple Syrup (optional)
In a large shallow bowl, whisk together the eggs, half-and-half, cinnamon, vanilla extract, almond extract and salt. Coat brioche slices in the egg mixture one at a time and completely well coated 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 brioche toast on a sheet pan and keep warm in the oven. Fry the remaining soaked brioche slices, adding butter as needed, until it's all cooked. Serve hot with sliced almonds, blueberries, and/or maple syrup.