French Toast.

Frittata and French Toast: Two Easy, Delicious Brunch Recipes - Vogue
French toast

Brioche is best for French toast (or challah or pain de mie or any other soft, buttery bread).
Mix two or three beaten eggs and a tablespoon of sugar with a cup of milk to make enough batter for about six thick slices of bread (multiply that as needed).
Season the batter how you like: a pinch of salt, a sprinkle of cinnamon or nutmeg, and a dash of vanilla is always a safe bet.
A couple tablespoons of bourbon or rum is nice, too (I’ve flavored it just with booze at a scantily stocked vacation house).
See? It’s been less than 10 minutes and you have batter.
There are two secrets to perfect French toast:
- dredging it in flour and using a startling amount of butter.
Start warming a big skillet on the stove over medium heat, and melt enough butter so that there’s a good 1/4 inch in the pan—more if you dare.
Sprinkle a handful of flour on a plate.
Soak each slice of bread in the batter for a few minutes (once you get going you’ll soak a few while you fry a few), dip each side in the flour and shake of the excess, then fry it in the butter.
Cook each side until it’s rich golden brown (what the Japanese call fox color), adjusting the heat as needed to keep the butter from burning.
Repeat, adding a little fresh butter for each slice, until you’ve made enough French toast.
You can send out the slices one at a time, or keep them warm in the oven on its lowest setting and serve them all at once on a platter.
A lavish scattering of fresh berries and a little pitcher of warm maple syrup, and you’ve got a brunch worth waiting hours for, except you didn’t have to.
Now sit back and sip bottomless mimosas—on the house.