• Spread the brioche with Nutella. Spread the Nutella between 4 slices of the brioche and then sandwich the other 4 pieces on top.
• Make the custard. In a mixing bowl, whisk together the half and half, egg, sugar, Grand Marnier, and vanilla bean paste until smooth. Transfer to a shallow dish.
• Cook in a buttered skillet. Heat a large nonstick skillet over medium heat and melt 1 tablespoon of butter. Once the butter is hot and foamy, dip the bread in the custard on both sides and transfer to the skillet. Cook 2-3 minutes per side, until golden brown. Repeat with the remaining bread.
• Top and serve. Transfer to a serving plate and dust with powdered sugar. Top as desired, but my favorites are whipped cream and strawberries. (It will keep well at room temperature for up to 2 hours.)

Storage Instructions

• To Store: Cover the dish, or put the French toast in an airtight container to store in the fridge for up to 1 week. Reheat in the microwave until just warmed through.

  To Freeze: You can also freeze the recipe for up to 3 months. To reheat the french toast, place them in a single layer on a baking sheet and put them in the oven, or heat them up in a toaster oven.