Ingredients

• 1 cup beaten eggs
• 1 cup half-and-half
• 2 tablespoons hazelnut liqueur (such as Frangelico®)
• 2 tablespoons butter, divided, or more as needed
• 12 pieces brioche (about 1 1/2-inch thick)
• 1 cup toasted hazelnuts, chopped
• 1/2 cup maple syrup, or to taste

Instructions

1. Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
2. Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
3. Dip 2 slices brioche in the egg mixture, moistening both sides.
4. Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
5. Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.