Start by cracking the eggs into a large mixing bowl. Add in the milk, sugar, vanilla extract, kosher salt, nutmeg, and cinnamon.

Whisk until everything is well combined, and the mixture is slightly frothy. This will create the custard flavor base, setting the tone for your toast.

Take your slices of bread and dip each piece into the egg mixture. Ensure both sides are well coated. Let the bread soak for a moment; you want to achieve a good balance between soggy and overly dry. Allowing it to soak just a bit will give that soft, custardy center once cooked.

Put a non-stick skillet over medium heat. Add a generous tablespoon of unsalted butter. Let it melt and bubble, coating the surface of the skillet.

You want the pan hot enough that a drop of the custard mixture sizzles when it meets the skillet.

Carefully place each slice of soaked bread in the skillet. Don’t crowd the pan. Cook for about 2–3 minutes on each side. You want a golden brown color. If you rush this part, you’ll miss that delightful crisp.

Once cooked, remove the French toast from the skillet and place it on a plate. Top with fresh fruit, a sprinkle of sugar, butter, and maple syrup. You can also add a dusting of powdered sugar for visual appeal.

Grab your fork and dig into your masterpiece. Savor the crunchy edges and soft center. Every bite is a reminder of why French toast is such a beloved breakfast dish.