You’ll also need two pats of butter for cooking the French toast. Eggs: I like the ratio of 1 large egg for every 1/2 cup of dairy in the custard, so you’ll need 3 of them here.

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4 large eggs 2/3 cup milk 2 teaspoons cinnamon Pinch nutmeg 8 thick slices slightly stale Italian bread ¾ inch 2 tablespoons melted butter or neutral oil Maple syrup, butter, fruit, and ...