1 loaf challah bread, sliced about 1 inch thick (slices well frozen and can keep frozen until ready to use)
1 cup heavy cream
1 tsp. vanilla extract
1 tsp. sugar
3/4 tsp. ground cinnamon
pinch fresh ground nutmeg
2-3 tbsp. unsalted butter for cooking
Preheat oven to 300 degrees to keep cooked French toast warm while cooking the entire batch.
In 13x9 inch baking dish, beat eggs well with a fork. Add a little of the heavy cream to the mixture and keep beating to ensure uniform consistency. Add rest of heavy cream, then the rest of the ingredients. Mix well. One by one, dip both sides of challah bread slices in the egg mixture, to coat, and set aside on a separate plate. If there is any egg mixture leftover, re-dip slices until mixture is used up.
Preheat a large electric frying pan to 350 degrees (a non-stick frying pan, or cast iron skillet can be used instead, heat to medium). Add 1 Tbsp. butter to pan, heating until melted (evenly coat the pan with the melted butter). Add 3-4 bread slices to the pan (depending on size). Cook uncovered for 3- 4 minutes until bottom is nicely golden brown and cooked. Turn to cook other side and cover ; cook for another 3- 4 minutes until that side is also golden brown and cooked through.
Transfer cooked slices to a cookie sheet and place in preheated oven while cooking the remainder the same way, until all slices are finished. Serve with maple syrup.