1 cup half and half
1 cup Cremas Absalon Hazelnut
1 tablespoon vanilla extract
2-4 brioche bread, sliced
GLAZE 3/4 cup confectioners' sugar 2 tablespoon Cremas Absalon Original 2 to 3 teaspoons milk
Preheat the oven to 325 F.
To make Glaze: Mix all ingredients in a small bowl until smooth.
In a bowl or shallow dish, whisk together the eggs, vanilla extract, and half and half, and cremas until well combined.
Place bread slices in egg mixture and turn to coat; let soak for 5 minutes. Heat coconut oil in a medium skillet over medium-high heat. Transfer bread slices to skillet and cook each side until golden brown, about 3 minutes.
*If you are not planning to incorporate the glaze, add 1/2 cup sugar to the egg mixture.