In a shallow dish, whisk together the eggs, milk, sugar, salt, vanilla, and spices (if using). Whisk until the eggs have no “gloopy” texture. You can also place the ingredients in a jug and use an immersion blender for a few seconds to mix the eggs well.

Slice the bread loaf into 1 inch thick slices. Here I use my homemade bread loaf recipe. Substitute with Texas toast, or any thickly sliced bread.

Preheat a large non-stick skillet or griddle over medium heat (or medium high if your stove doesn't run too hot).

When the pan is hot, soak one slice of bread in the egg-milk mixture. Dip one side in the mixture and keep it immersed for about 3 - 5 seconds (depends on how stale and/or thick the slices are).

Flip over the bread slice and immerse the other side for the same length of time.

Remove the bread from the egg-milk mix, and allow excess egg mixture to drip back into the dish.

Place some butter and / or oil in the skillet. I like to add about 1 tbsp of butter for 2 slices of bread.

Once the butter is melted, and the pan is hot, place the bread slices in the pan. Make sure the pan isn’t over-crowded, so that the bread slices achieve proper caramelization.

Cook the bread slices for about 3 - 4 minutes on the first side. Flip over and cook the other side for another 3 - 4 minutes, with a little more butter.

Once both sides of your French toast have caramelized and cooked properly, place the toast on a wire rack (until you have cooked all of your French toast). Repeat this process with the remaining slices of bread.

Serve your French toast warm with whipped cream, fruits, and maple syrup.