In a medium bowl whisk together, eggs, milk, maple syrup, cinnamon, nutmeg, and sugar.
Melt butter in a skillet over medium heat, ensuring that the butter coats the entire bottom of the pan.
Place a slice of bread into the egg mixture and turn to coat both sides. Lift out of the mixture and allow the excess to drip off, then place in hot buttered skillet. Repeat for all bread slices.
Cook on the first side for about 2 minutes, or until nicely browned. Flip slices and cook an additional 2 minutes, or until golden brown.
Notes
Garnish your French Toast with powdered sugar, syrup and/or fresh berries.
To Freeze: I would recommend pre-cooking the French toast before freezing. Allow the french toast to fully cool before transferring to a large ziptop bag labeled with the date. Freeze for up to 2 months. To reheat, place the frozen French toast on a baking tray and warm it in the oven set to 400F for around 7-8 minutes OR simply pop the slices into a toaster or toaster oven.