I came across a brilliant loaf of cinnamon swirl brioche from a local baker (Macrina) at Central Market in Poulsbo. It’s lovely on it’s own, but when I spied the Twin Brook Creamery egg nog on the same trip I knew they’d be a match. These two things along with some farm fresh eggs, homemade vanilla extract and fresh ground cinnamon added up to be a splendid breakfast that probably should have been saved for dessert.
In a large shallow bowl (or pie plate), whisk eggs, milk, egg nog, salt, vanilla and cinnamon until well blended. Melt 1-2 tablespoons butter in skillet over medium heat.
Dip brioche in egg mixture to coat both sides. Place in skillet and cook until browned. Repeat with butter and brioche. Serve hot with butter, syrup, powdered sugar or honey.
* If the brioche sticks to your pan… use more butter.