Ingredients :

• Eight (1/2-inch thick) slices white bread
• 6 large eggs
• 4 tablespoons sugar, plus more for sprinkling
• Pinch kosher salt
• Pinch ground cinnamon
• Pinch freshly grated nutmeg
• 1/4 teaspoon vanilla extract
• 2 cups whole milk
• 4 tablespoons unsalted butter for the pan, plus more for serving
• Maple syrup, for serving

Instructions :

1. Preheat the oven to 200°F (93°C) and place a wire rack over a rimmed baking sheet. If your bread is particularly fresh and moist, arrange the slices in a single layer on the rack and bake for about 10 minutes, flipping once, until they’re lightly toasted.
2. In a large mixing bowl, whisk together the eggs, sugar, salt, cinnamon, nutmeg, and vanilla until well combined. Pour in the milk and whisk one more time until smooth.
3. Heat 1 tablespoon of butter in a large non-stick or cast-iron skillet over medium heat. Swirl the pan until the butter is melted and the foaming subsides, about 5 minutes. Dip two slices of bread into the egg mixture, turning to coat both sides thoroughly. Place the soaked bread in the skillet and cook for about 3 minutes, occasionally swirling the pan, until the bottom is golden brown. Sprinkle a little sugar on the top side before flipping, then cook for another 3 minutes until evenly browned.
4. Transfer the cooked French toast to the wire rack in the oven to keep warm while you repeat the process with the remaining slices. Serve warm with butter and maple syrup.