Whisk together milk, eggs, cinnamon, nutmeg, vanilla extract and heavy cream until combined.
Place 1-2 slices of the bread into the mixture, allow it to soak up the egg mixture for a few seconds, then flip it. Allow the other side to soak in the mixture for a few seconds as well.
Heat the butter in a non-stick pan.
Once melted, add the soaked bread to the pan, cook for 2 minutes or until the bottom is golden. Flip it and cook for 1-2 minutes more or until it is golden brown.
Repeate soaking and cooking the remaining bread.
Transfer the toast to a serving plate, top with maple syrup, butter and your favourite fruits, serve warm.
Soak thick slices of sourdough bread in an egg and milk mixture. French toast's exquisite bite is lost when cut thinly. So go thick, not half-inch thin. More bread per slice offers a deeper bite. It also means more eggs and milk can be sponged in each slice.
Add a minimal amount of oil alongside your butter. The added cooking oil will prevent your butter from burning but don't skip butter in this recipe as it gives more depth and richness to your french toast.
Make sure the pan is hot enough before putting in your toast. If the pan is not well heated yet, chances are your toast will stick to the pan's surface, ruining its appearance altogether.
I used soft white sourdough bread in making this recipe; however, feel free to use any sourdough bread you prefer. You can also use stale bread you already have in your pantry.
Think beyond maple syrup. There are other toppings you can add to your toast, such as strawberry jam, blueberry jam, mashed banana, or even simple Nutella.
If you want a sweeter version of this recipe, you may consider adding brown sugar to the egg and milk mixture. The sweetness will mix well with the mild spice and tangy flavor of your french toast.