Slice the challah bread into 8 slices, each 1 to 1 ¼ inches thick.

Place the bread slices on a wire rack set over a baking sheet. Dry the bread in a 180°F (82°C) oven for 30 minutes, flipping halfway through. Alternatively, leave the bread out overnight to dry.

To make the custard, in a medium bowl, whisk together eggs, brown sugar, vanilla, cinnamon, salt, and a pinch of freshly grated nutmeg.

Once combined, add half and half and whisk until the mixture is smooth and homogeneous.

Pour half of the custard into a shallow baking dish or half-sheet tray to soak the bread

For challah: Place 2 slices of bread into the custard, soaking for 2 minutes on each side. The custard should be about ⅓ of the way up the sides of the bread

For brioche: Soak each slice for 30 seconds per side.

For Texas toast: Soak each slice for 1 minute per side.

Move soaked pieces to a plate once soaked while you get ready to cook the French toast

Heat a nonstick skillet over medium-low heat. Add a generous swirl of neutral oil followed by 1 tablespoon of butter.

Once the butter is melted and the pan is evenly coated, place the soaked bread slices in the pan. Cook for 4 minutes on the first side, moving the slices around occasionally to ensure even browning.

Flip the slices and cook for an additional 4 minutes on the second side, again moving them to avoid uneven browning.

To prepare the whipped butter, add softened butter and 2g salt to a stand mixer with the paddle attachment and whip until butter is whipped into fluffy soft peaks

To serve, stack the cooked French toast slices on a plate. Top with a dollop of salted whipped butter and a generous drizzle of dark maple syrup. Optionally, dust with powdered sugar.