French Toast Two Ways

I was given a loaf of brioche bread by a friend and instructed by my children to make French Toast in the morning. I've made french toast many times with different types of bread but this fancy brioche was intimidating. I did my research on Pinterest of course and found an abundance of recipes to try and yet I still wasn't satisfied. So I let the bread sit out over night and I decided to figure it out in the morning. 

By morning I had my grand idea.. Try both the skillet and baked versions and figure out what we liked better for next time. The verdict.. Everyone except my daughter liked both the same. She actually liked the Skillet French Toast better but she's the picky one so it did not surprise me that she liked one over the other. 

The ingredients I used were the same:

3 eggs

1/2 cup milk

1/2 tsp pumpin pie spice 

1 tsp vanilla extract

1/2 loaf of brioche bread

Optional- 1/4 cup brown sugar

Whisk the eggs and milk together until well combined. Add vanilla and seasoning to egg mixture, as well as the sugar if desired. 

For the skillet French toast, slice the bread into 1 inch thick pieces. Soak each piece of bread in the egg mixture and then brown each side in a heated non-stick skillet. Continue with each piece. 

For the baked french toast cut your bread in one inch cubes and arrange in 8x8 baking dish. Pour egg mixture over bread cubes and make sure each piece is moist. Push bread pieces down slightly so they are pressed together. Bake at 350 for 40 minutes. Let cool slightly and then slice into pieces. 

I like to serve either French Toast with butter and powdered sugar. 

And even though I like both recipes the same for breakfast, I did find out that the Baked French Toast is excellent cold for a left over snack.