Chocolate Malt French Toast (3 servings) 6 slices of brioche sliced thick 3 large eggs 1/4 cup half and half cream 1/2 cup chocolate Malt Powder 2 Tablespoons butter 1 dash salt In a medium shallow bowl, beat the eggs with the cream, malt powder and salt. Set Aside. Slice Brioche into equal triangles. Heat skillet/fry pan to just above medium heat. Melt 1 Tablespoon of butter. Dip slices into the egg mixture until evenly coated. Place on skillet/pan. Cook bread on each side for about 2-3 minutes, until golden brown. Repeat with remaining slices and replenish butter half-way through. Terrific served with maple syrup, fresh berries or just on its own with a bit of butter. Mr Breakfast would like to thank egghead for this recipe. Recipe number 1259. Submitted 6/11/2004.