YIELD: 4 to 6 servings
Preheat oven to 300°F. Lay bread on a cutting board or other surface to dry out slightly. To prepare the French toast batter, heat the milk with the honey over medium heat until the honey dissolves; cool slightly. With a fork, lightly whisk the eggs. Add the milk mixture, cinnamon, nutmeg and vanilla; continue mixing until uniform in color. Heat a large skillet over medium heat. Add 1/2 Tablespoon of butter and melt. Quickly dip 4 bread slices into the egg batter, coating both sides. Add to hot skillet and cook for about 3 minutes on each side or until golden brown and cooked through. Place French toast on a plate and keep warm in the oven. Wipe out the skillet with a paper towel and repeat with the remaining butter and bread.
Cook's Note: With a fork, whisk the egg batter just before dipping each piece of bread to break up the cinnamon on the surface and create a more uniform allocation of cinnamon and better general appearance.