Try making this the day after a big holiday. It's easy and a great way to use up leftover bread or pannetone.
6 slices brioche, bread, or pannetone, cut 1/2 inch thick
3/4 cup milk
2 tablespoons Royal Rose Cardamom-Clove Syrup, or to taste
Whisk eggs, milk, and syrup in a shallow baking dish. In a skillet, melt butter over medium high heat. When the skillet is hot, lightly dredge brioche in the egg mixture on both sides. Fry until golden brown. Serve with butter and maple syrup.