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