• 1 cup half & half
  • 2 eggs
  • 1 Tablespoon sugar
  • pinch cinnamon
  • pinch mace
  • pinch cardamon
  • pinch salt
  • day old brioche (thick sliced) Topping
  • 2 Tablespoons butter
  • 2 Tablespoons Granny Smith Apples (diced)
  • 1 Tablespoon hydrated raisins
  • 1 Tablespoon toasted walnuts
  • 1 Tablespoon light brown sugar
  • 2 teaspoons Grand Marnier


Combine half and half, eggs, sugar, cinnamon, mace, cardamon, and salt and mix them into a smooth batter.

Heat a nonstick skillet over medium heat with a teaspoon of butter. Dip the bread into the batter, coating both sides evenly. Fry the slices on one side until evenly browned; and then turn and brown the other side. Serve immediately.

Topping: Sauti the apples in 1 tablespoon of butter over medium heat until starting to brown. Next add cranberries, walnuts, and sugar. Gently sauti until all the sugar has carmelized. Deglaze the pan with Grand Marnier and incorporate last tablespoon of butter, being careful not to let it separate. Pour over Brioche French Toast and enjoy!

Vanilla-Bourbon Maple Syrup:
1 cup high quality maple syrup
2 Tablespoons of dark bourbon
3 vanilla beans (split in half)
Split the vanilla beans scraping out the seeds and flambe the beans and seeds in bourbon. Combine with high quality maple syrup and pour over Brioche French Toast.

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Submitted 6/13/05.
Source: Chef Jeffrey Neumeier, Brewery Gulch Inn
Submitted By: Marlen
Brioche French Toast