Classic French Toast

I got this message from my BFBFF (boy who is a friend who is my best friend forever) Finley last night:

Marie,

I'm in dire need of your services as fatty cookbook creator emeritus. I'm in need of a good, tasty french toast recipe, one that meets your muster.

In return, I offer this suggestion towards the chex mix recipe- there is now a cinnamon chex being sold. Try mixing half a box of that with the full box of wheat chex, and use a 1.5 sticks of butter instead of just the 1 stick.

Okay, so take that note to heart next time you make the chex-mix. Also, here is my classic craving-induced french toast.

For every person being served, you need:
-1 Jumbo egg
-1/2 cup of half and half,
-1/2 tsp of vanilla
-generous shakes of nutmeg.

Whisk together really good.
No, more than that.
More.
Okay, that should be enough.

Use a really crusty french bread, soft inside. Very much like a baguette. Cut on a bias, about 1.5 inches thick.

Heat the pan over medium high heat and coat that thing in a lot of butter.

Dip the bread slices in the cream mixture, do NOT let them soak. "Coat" is the operative word here. Each "serving" is about 3-4 slices. Fry those things about 2 minutes on each side.

Bonus: Raspberry Syrup.
1 cup of Smucker's raspberry preserves
3 tbsp corn syrup.

Heat in a small sauce pan over low heat, stirring together until it forms bubbles around the edges.