Cinnamon-Raisin French Toast

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

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

eggs, buttermilk, vanilla, ground cinnamon, ground nutmeg, salt, cinnamonraisin bread, unsalted butter, vegetable oil, maple syrup

Taken from www.epicurious.com/recipes/food/views/cinnamon-raisin-french-toast-393124 (may not work)