Slice the bread about 1/2 to 3/4 of an inch thick.
Let the bread sit out, preferably, for a couple of
hours. Or even overnight. It will soak up the custard
better if it's a little dried out.
Mix the eggs and milk (or half-n-half) in a flat
bottomed container (you want to be able to lay the
bread flat of the bottom for even coating). Add
the vanilla, sugar, salt, cinnamon, and fresh grated
nutmeg. Mix very well with a fork or a small whisk.
Place the bread slices in the custard mixture and
coat well. Turn the bread over and coat the other
side. You want to let it sit long enough for the
egg mixture to reach the middle of the bread, but
not long enough for the bread to become soggy and
fall apart. Remove the bread slice and let the excess
egg mixture dip off.
Place the bread slices in a lightly buttered hot
griddle and cook until golden brown on the bottom.
Turn over, and cook to golden brown on the second
side. You want the custard bread to be cooked all
the way through (you can flip another time or two
if needed to keep the cooking even). Remove each
slice of french toast from the pan with done, and
place on a plate to keep warm.
Serve with you favorite syrup. Or sprinkle with
powdered sugar, and top with jelly or preserves.
Cliff Note: Make plenty and freeze the
extras. The slices will defrost quickly, and warm
them in the toaster for a quick weekday breakfast.