1 medium-sized loaf of brioche or white bread, cut into 8 slices - about ½ inch thick 

6 large eggs

½ tsp. salt

2 Tbsp. sugar

¾ cup heavy cream

1 Tbsp. plus 1 tsp. Antica Spice Blend

1 tsp. Heirloom Cinnamon 

2 Tbsp. canola or grapeseed oil, a bit more as needed

2 Tbsp. unsalted butter, a bit more as needed 

Pure maple syrup, butter, whipped cream and Antica Spice Blend sprinkle to serve

Cut the bread into thick slices and set aside.

Prepare the custard by whisking together the eggs, salt, sugar, cream, Antica and Cinnamon.

In a deep-rimmed baking sheet, working in batches, soak the bread in the custard.

Coat the slices of bread thoroughly with the custard and repeat with the remaining slices.

Meanwhile heat a large, nonstick skillet over medium heat until warm.

Add the 2 Tbsp. oil and the butter.

The butter should foam slightly as it melts, the oil helps to make sure the butter does not burn.

Fry the toast, adjusting the heat and making sure not to burn the butter.

Flip when well-browned, about 60 - 90 seconds per side.

Top up the pan with a bit more oil and butter as needed until all of the slices are cooked, set finished French toast on a plate in a warm spot or hold in a low 200°F oven.

Serve slathered with plenty of room temperature butter, pure Wisconsin maple syrup, lashings of freshly whipped cream and a sprinkle of Antica.