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6 large eggs
1 1/2 cups buttermilk
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 one-inch thick slices cinnamon-raisin bread,
preferably day-old
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Pure maple syrup, optional

Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and
salt in a medium bowl; set aside. Place bread in a shallow baking
dish large enough to hold the bread slices in a single layer. Pour
egg mixture over bread; soak 10 minutes. Turn slices over; soak 10
minutes more or until soaked through. Preheat oven to 250 degrees. Place
a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter
and 1 tablespoon vegetable oil in a large skillet over medium heat.
Fry half the bread slices until golden brown, 2 to 3 minutes per
side. Transfer to wire rack; place in oven while cooking remaining
bread. Wipe out skillet and repeat with remaining oil, butter, and
bread. Keep in oven until ready to serve. Serve warm with maple
syrup or syrup of choice.

Yield: 6 servings.

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