Whisk together (in a much larger bowl than I used, I made a mess!) the eggs, milk, sugar, cinnamon, nutmeg, and vanilla.

Slice your bread on bias. It looks prettier that way.

Quickly dip each side of the bread into the custard mixture.

Add the french toast to a pan on medium-high heat that has been coated with butter. Cook on each side until brown, about 2 minutes or so. If you are making a lot of french toast, you can put the pieces on a baking sheet and keep them warm in a 300 degree oven.

Sprinkle the tops of the french toast with the super fine sugar (if you do not have super fine sugar, give regular sugar a whirl in the food processor). Remember the vanilla sugar that I made awhile back? Here is a perfect use for it.

Use a kitchen torch to melt the sugar on the french toast.