Preheat the Indoor/Outdoor Grill on setting 4.
Slice the brioche loaf into 2-3” thick slices. With a serrated knife, cut each slice ¾ way through the center to create a pocket. Do not cut all the way through the brioche slice.
In a medium bowl, mix together the filling ingredients. Divide the filling mixture among the brioche slices, stuffing the mixture into each “pocket”. Be careful not to overfill the pockets.
In a shallow dish or bowl, mix together the eggs, cinnamon, all spice, vanilla extract, almond extract and almond milk.
Carefully lay each stuffed slice of bread into the milk mixture, saturating both sides of the bread.
Brush the preheated grill with the melted butter and place the stuffed bread on the melted butter. Place the lid on the grill.
*Can substitute skim milk for almond milk.