1 loaf crusty multigrain bread (ciabatta works well)
2 tablespoons brown sugar
2 large eggs
1/4 teaspoon cinnamon
1 cup heavy cream
10 swipes fresh grated nutmeg
Cut the loaf of bread into 1/2-inch slices, then cut each slice into inch-wide breadsticks.
Whisk the eggs, cream, brown sugar, cinnamon and nutmeg together in a large, shallow bowl or pie plate.
Dip the bread sticks into the egg batter, turning to coat. Do not let the sticks soak in the batter, or they’ll soak up too much liquid and turn soggy.
Cook on a preheated nonstick griddle, turning with tongs to brown and crisp on each side.
Serve with maple syrup, apple butter, jam, honey or even a nut butter of your choice.
To store cooked French toast for future use, freeze between sheets of waxed or parchment paper, or in a single layer on a baking sheet before wrapping in foil or transferring to freezer bags.
Thaw in the fridge or reheat directly from frozen in a toaster oven at 350° for 7-10 minutes.