Step 1

Thickly slice the bread to about 2.5 cm/1 inch thick.

Step 2

Use a fork to prick the bread all over and on both sides.

Step 3

Whisk together the milk, eggs, sugar and vanilla in a large bowl or jug.

Step 4

Strain the mixture through a fine sieve into a shallow bowl which can comfortably fit once slice of bread.

Step 5

Discard the contents remaining in the sieve.

Step 6

Whisk the cinnamon and nutmeg in to the custard mixture. (If you add the spices beforehand, most of it will get caught in the sieve.)

Step 7

Start soaking one slice of bread, about 30 seconds per side. Try to ensure that the bread has soaked through to the centre.

Step 8

Meanwhile, heat a small non-stick pan over medium heat with the 1 teaspoon of butter and 1 teaspoon of vegetable oil per French Toast.

Step 9

Once the butter starts to foam, carefully place a piece of soaked bread into the pan.

Step 10

Cook the bread for about 3-5 minutes per side, or until nicely golden. I like to move and turn the bread frequently to ensure an even colouring.

Step 11

The French Toast is generally ready and cooked through once you see that the centre has puffed up slightly.

Step 12

Repeat with the remaining slices of bread.

Step 13

Serve immediately.