8slicesof sourdough bread, cut into 1 inch thickness
1tablespoonlight brown sugar
maple syrup, whipped cream, nuts and berries for topping
In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg and vanilla extract. Transfer to a baking dish.
Dunk each slice of bread in egg mixture, soaking both sides for about 2 minutes. Press the bread down so it soaks up as much as possible.
While bread is soaking, heat butter in large skillet over medium heat. Add 2 slices of bread and cook until golden brown on the bottom. Flip and cook for another 2 minutes, or until golden brown. Repeat with remaining bread and serve immediately. Top with your favorite toppings.
Stale bread is key. You want it to be 2 to 3 days old.
You want to slice the bread thick, about 1 inch.
Let the bread soak for at least 2 minutes per side and press down so it soaks up the custard. Since it is thicker, you need it to soak longer.
Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.