¼ cup hazelnut liqueur (can substitute honey or maple syrup)
3 large eggs
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
Pinch of salt
2 tablespoons Butter (for the griddle)
Preheat the oven to 375. Place a sheet pan with a wire rack inside the oven
Place a second sheet pan with a wire rack on a counter nearby
In a bowl, mix the eggs, cream, liqueur, cinnamon, nutmeg and salt. Whisk until fully combined and slightly frothy
One at a time, lay each slice of bread in the egg mixture for 30 seconds per side. Allow excess to drip off and lay the soaked bread on the second wire rack you set up. Repeat with all 8 pieces of bread.
Set griddle to between 350 & 375, and allow to completely heat up.
Place 1 tablespoon of butter on the griddle and use a spatula to spread it out.
Place 4 pieces of bread on the griddle and cook for 1 ½ minutes per side.
Once both sides have cooked, remove toasts to the rack inside the oven.
Repeat with the remaining 4 pieces of bread and add them to the rack inside the oven.
Leave in the oven for 5 minutes to dry/crisp slightly.
Serve immediately with your choice of syrup, berries, and chopped nuts.