- Slice the brioche with a serrated knife, about 1 inch to 1 ¼ inch thick.
- In a bowl, mix together eggs, half and half, satsuma juice, sugar, nutmeg, cinnamon, and vanilla.
- Pour the mixture into a shallow dish and dip to coat both sides of the brioche slices.
- In a nonstick pan or a griddle over medium/low heat, add 1 tablespoon of butter. When the butter is melted, cook the brioche slices for 3-5 minutes on each side.
For the glaze: In a small bowl, mix powdered sugar, the remaining satsuma juice and zest.
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