Baked French Toast

3 eggs
1/2 cup 2 percent milk
2 Tbsp granulated sugar
1/2 tsp baking powder
1/4 tsp nutmeg
1 tsp vanilla
6 slices egg, French, or sourdough bread, slice 3/4 inch thick
4 Tbsp butter or margarine

Dave's Special Cinnamon Syrup, warmed

In a medium bowl, whisk together the eggs, milk, sugar, baking powder, cinnamon, nutmeg and vanilla until blended. Place the bread slices on a 10 by 15 inch baking sheet with sides and slowly pour the batter over the bread. Turn the bread until it is well-coated with the batter. Cover the bread with wax paper and refrigerate overnight.

In a skillet melt the butter. Slowly fry the bread over moderate heat until golden on both sides. Do not crowd the pieces. Garnish with a dollop of sour cream and a sprinkling of pecans, and dust with powdered sugar, if desired. Serve warm with cinnamon syrup.

Note: These can be covered on a baking sheet and kept overnight in the refrigerator or stored for two days in plastic bags. The end results will be light, moist, spongy-on-the-inside, crispy-on-the-outside.