Preparation of French Toast

• In your medium mixing bowl, whisk together your eggs, whole milk, buttermilk, maple syrup, sherry, vanilla extract, cinnamon, nutmeg and salt until fully combined.
• On your cutting board, use your chefs knife to cut your brioche loaf into a rectangular brick shape, roughly 4in x 3in x length of the loaf, then cut a 2x4 grid lengthwise.
• Place your brioche pieces in a high-rimmed container and pour the milk mixture over it. Let soak on one side for 4 minutes then rotate 180° and soak for another 4 minutes.
• Remove the bread from the milk mixture and let it drain on a wire rack for 10 minutes.
• In a large sauce pan add ghee and bring up to a temperature of 350°.
• Sear as many pieces as will fit in your pan without overcrowding for 45 seconds per side including both ends.
• Transfer them onto a plate or cutting board.
• Let rest for five minutes.