Preheat a cast iron skillet over medium-low heat.

Slice your sourdough bread into thick slices, about 3/4 inch thick.

In a medium mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, salt, and nutmeg.

Working with one bread slice at a time, place a slice into the egg mixture for at least 10 seconds. You want the bread to be coated well and really want that great custard to soak into the bread.

Place a small pad of butter in the center of your skillet.

Remove the bread slice from the egg mixture and allow it to drip drain for a few seconds before placing it in the skillet where the butter was.

Cook for about 3-4 minutes, until the underneath side is nice and golden brown.

Flip and cook on the other side for about 3-4 minutes, until golden brown.

Place the cooked french toast slice onto a rimmed baking sheet, and place the sheet in the oven preheated at 200 F to stay warm while you finish up cooking.

Repeat with remaining slices of bread.

Serve with butter, maple syrup, and fresh fruit.

Enjoy!