French Toast

1 day-old French bread loaf 6 eggs, lightly beaten 2 cups whole milk 1 tablespoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 2 tablespoons light brown sugar Butter for cooking Confectioners' sugar Berries for garnishing Maple syrup

Cut the French bread into diagonal slices ¾ inch thick. In a shallow baking dish, arrange the bread slices in a single layer. In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended. Pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid. Turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more. Preheat a griddle according to the manufacturer's instructions and coat generously with butter. When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Transfer the French toast to a warmed platter, dust with confectioners' sugar and garnish with berries. Serve immediately with maple syrup alongside.