Cinnamon French Toast

Add the signature spices: whisk in 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a tiny pinch of ground cloves. For extra depth, add 1/4 teaspoon of almond extract. Mix thoroughly to distribute spices evenly.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the entire surface. The pan should be hot enough that a drop of water sizzles but doesn't immediately evaporate.

Working with one slice at a time, place the bread in the custard mixture. Let it soak for 20-30 seconds on the first side, pressing down gently to help absorption. Flip and soak the other side for another 20-30 seconds.

The bread should be thoroughly soaked but not falling apart. Lift the slice and let excess custard drip back into the bowl. The slice should feel heavy and saturated but still hold its shape when lifted.

Carefully place the soaked bread slice onto the hot buttered skillet. Cook for 3-4 minutes on the first side without moving it, allowing a golden-brown crust to form. You should see the edges starting to set and turn golden.

Flip the French toast carefully using a wide spatula. Cook the second side for another 3-4 minutes until golden brown and the center is cooked through. The toast should feel slightly firm when pressed gently in the center.

Transfer the cooked French toast to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining slices. Add more butter to the pan between batches as needed.

For the cinnamon sugar topping: in a small bowl, mix together 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Set aside for serving.

To serve, stack 2-3 slices of French toast on each plate. Dust generously with the cinnamon sugar mixture while still hot. Top with a pat of butter that will melt into the warm toast.

Finish with your choice of toppings: drizzle with pure maple syrup, add a dollop of whipped cream, fresh berries, sliced bananas, or a sprinkle of powdered sugar. Serve immediately while hot and crispy on the outside, custardy on the inside.