Preparation Steps

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Using a sharp knife, make evenly spaced horizontal cuts about halfway down into each slice of brioche, creating pockets.
• In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and 2 tablespoons of melted butter.
  0.5 inch thick Brioche loaf
• Dip each slice of bread into the egg mixture, ensuring the custard gets into the cuts. Let it soak for about 30 seconds per side.
  0.5 inch thick Brioche loaf
• Place the soaked bread slices onto the prepared baking sheet.
• Bake for 10-12 minutes, or until golden brown and cooked through. You can flip them halfway through if desired.
• While the French toast is baking, melt 2 tablespoons of butter in a non-stick skillet over medium heat.
  0.5 inch thick Brioche loaf
• Once baked, carefully transfer the Hasselback French toast to the skillet and cook for 1-2 minutes per side to crisp up.
• Serve immediately with your favorite toppings such as maple syrup, powdered sugar, or fresh berries.