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In a medium shallow baking dish or bowl, beat eggs with milk, cinnamon, vanilla, and nutmeg until blended.
Working with one challah slice at a time, soak bread in egg mixture, turning several times.
Meanwhile, melt the butter in a large, heavy skillet over medium-low until bubbling. Add two of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with remaining egg-soaked challah.
Serve hot with maple syrup.