In a medium sized bowl, whisk the eggs, milk, sugar, vanilla and spices. Pour about a third of the mixture into a pie tin or other flat dish; the pie tin is for convenience - if you are using a wide enough bowl, you can dunk the brioche in the bowl directly.

Heat an electric griddle and grease with margarine. Coat the slices of brioche in the mixture just before cooking on the griddle - if allowed to soak for too long, the brioche will fall apart. Cook for 3 minutes per side or until the slices have browned.

In between rounds of french toast, re-grease the griddle with margarine. Additionally, re-whisk the mixture before pouring more into the pie tin, as the spices will separate and sink to the bottom of the mixture after only a few minutes.