The best French toast

Ingredients:

• 1 loaf soft bread, brioche or challah
• 10 large eggs
• 2 cups low-fat cream (10%)
• 1/4 cup light brown sugar
• 1 tbsp vanilla extract
• 2 tsp ground cinnamon
• 0.5 tsp coarse salt
• 1/8 tsp ground nutmeg
• 55g unsalted butter, plus extra for serving
• Maple syrup, for serving
• Powdered sugar, for serving

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 150°C.
2. Slice the bread into 8 slices, each about 2 cm thick. Arrange them in a single layer on a rimmed baking sheet (it's okay if they overlap). Bake, turning halfway through, until lightly golden brown on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 95°C (205°F).
3. Vigorously whisk the eggs in a large bowl until combined and no streaks of whites remain. Add the cream, sugar, vanilla extract, cinnamon, salt, and nutmeg and whisk until fully incorporated. Pour into a 2-quart baking dish.
4. Carefully press 2 slices of toasted bread into the cream. Turn to coat, then gently press down on the bread until you feel it begin to absorb the liquid. This is important to ensure the toast is moist. Let the bread soak for about 1 minute on each side; it should feel heavy but still hold its shape and not fall apart.
5. In a large nonstick skillet, melt 1 tablespoon of butter over medium-low heat. Toast 2 soaked slices of bread until they are deep golden brown, the custard is set, and the inside is cooked through, 4-5 minutes per side. The center of the bread will rise slightly, while the crust will shrink. You may need to alternate between medium and low heat if the bread is browning too quickly or not quickly enough.
6. Transfer the slices to a rimmed baking sheet and bake in a warm oven. Repeat with the remaining butter and bread.
7. Serve French toast with butter, maple syrup and powdered sugar.