Instructions: Note 1: 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

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 T. 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 200F 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.

Makes: 6 slices (3-4 servings)

NOTES : Since we are on the subject of brioche, here is a recipe that I love to make when we have houseguests for breakfast or brunch. I have included it below. I typically like to make a large loaf of brioche in one of the larger-sized loaf pans. If I had a Pullman pan I might try that, too....just to get a uniformly square piece of bread that I could cut for the French toast pieces. Something to try for the future when I get one of those pans...

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