Mom's French Toast

There are about as many variations of French toast as there are stars in the sky. But this one is my mom's, therefore, it is the best. My favorite syrup is boysenberry, which slightly resembles blood in this picture. Gross. Sorry about that. Didn't look that morbid before. Maybe you didn't notice until I pointed it out. If so, sorry. Try it anyway. With just maple.

4 eggs
2 tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon {I double this}
1/8 tsp nutmeg {and this}
1/4 tsp vanilla {and this!}
1 1/2 C milk
18 slices of bread

Beat all ingredients together. Dip stale or frozen bread slices into batter, then place on hot griddle. Cook about 3 minutes on each side. To make them extra special, sprinkle with powdered sugar before serving.