1 ½ cups half and half or milk
8 -10 ginger snaps, crushed
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon real vanilla
2 tablespoons brown sugar
3 tablespoons melted butter
10 slices brioche bread
Heath bar crumbles
Preheat griddle to 350 degrees.
Mix together ingredients. Let the ginger snaps soften in custard for 20 minutes.
Dip the bread in the custard, then place on a sided- cookie sheet with the extra custard poured over the bread. Wait 10 minutes.
Cook on buttered griddle until golden brown.
Top with a dollop whipped cream, powdered sugar, maple syrup, and Heath Bar crumbles.