YIELD: Makes 4 to 6 servings
12 slices (3/4 inch)
plus additional for drizzling
4 to 6 T
each sliced into 4 wedges lengthwise (8 wedges total)
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 T 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.