12 Slices Texas Toast
2 Sticks Unsalted Butter, Cut Into Pats and Chilled
1 1/4 Cup Heavy Cream
1 Cup Brown Sugar
1 1/2 Teaspoons Cinnamon, Divided
1 Teaspoon Vanilla
1/4 Teaspoon Nutmeg
Powdered Sugar, Garnish
Spray a 9x5 loaf pan with cooking spray and set aside.
In a medium bowl, combine brown sugar with 1 teaspoon cinnamon and nutmeg. Mix well.
Cut bread slices into 1 1/2-inch strips and lay down a layer of bread strips inside loaf pan.
Sprinkle 1/3 of brown sugar mixture over the layer of bread, then add a layer of butter pats over the sugar, using 1/3 of the butter.
Repeat with another 2 layers of bread, sugar and butter. Press down on bread with your hands to make sure it is compacted.
In a large bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon.
Pour batter slowly over the loaf, making sure to allow time for the bread to absorb all the liquid. Pay attention to the corners of the pan.
Cover pan with plastic wrap and refrigerate overnight.
Preheat oven to 325º. Remove plastic wrap, cover pan with aluminum foil, and bake (on a rimmed baking sheet) for 1 hour.
Uncover and bake for another 20-25 minutes.
Remove from oven and let rest 10 minutes. Place serving plate face down on top of loaf pan and invert loaf.
Slice and serve, garnished with powdered sugar.