French Toast

For the French Toast:
· 12 slices of fresh brioche, cut 1/3 of an inch in thickness
· 5 whole eggs, beaten together
· 2 cups half and half
· ½ of a Tahitian Vanilla Bean cut in half length-wise
· ½ teaspoon mace
· ½ teaspoon cinnamon
· Some clarified butter to cook the toast (unsalted plain butter works)
Scrape the vanilla seeds out of the bean into the beaten eggs. Add the half-and-half, mace and cinnamon. Beat a bit more. Now slip the slices of brioche into the eggs and allow them to flavor. The amount of time in the eggs will vary depending on the softness of your brioche. The softer, the shorter. Keep covered and refrigerated until ready to prepare the dish.