1. Night before slice bread no thinner than 1/2" thick, we prefer 3/4" thick. Lay out on cooling rack to let stale overnight. This can also be done by slicing bread morning of preparation, laying on cooling rack on cookie sheet and placing in oven 250º for 15 minutes, turning once while in oven. 2. In 9x13 dish whisk together milk, eggs, brown sugar, salt, cinnamon, nutmeg, pepper, vanilla and 2 tablespoons melted butter until blended well. Set aside. 3. Heat 1/2 tablespoon butter in 12" skillet or griddle over medium heat. While butter is melting, soak 2 slices of bread at a time for no more than 20 seconds per side. You want them well saturated but not falling apart or a glob of dough. 4. When butter is melted and no longer foaming, transfer bread slices to skillet using a slotted spatula (allowing excess custard mixture to drip off). Cook to golden brown, approximately 3-4 minutes per side. If cooking to fast, i.e. browning or burning, reduce your temperature. Remove from skillet and place on cooling rack in 200º oven and continue with remaining bread. 5. *Tip - wipe skillet/griddle out with paper towels between each cooking of the french toast. 6. Serve with warmed maple syrup. ---------------------------------------------------------------------------
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