In a shallow bowl or container, whisk the eggs until smooth. Stir in ½ cup coffee creamer and cinnamon. Add more creamer if you prefer a thinner mixture.
Lightly butter the hot griddle. Dip each slice of brioche into the egg mixture, turning to coat both sides and edges. Let the bread soak briefly so it absorbs the custard.
Place the coated bread on the griddle. Cook 2–3 minutes per side, until golden brown. If needed, stand slices on their edges briefly to cook any uncooked egg.
Remove from the griddle once fully cooked and lightly crisp outside.
Serve warm with maple syrup, fresh berries (raspberries, blueberries, strawberries, or your favorite fruit), and a dusting of powdered sugar.
Search
