In a mixing bowl, whisk eggs, or use immersion blender, until well combined. Stir in sugar, salt and nutmeg until sugar is dissolved. Add cream and milk, 1 cup at a time, stirring after each addition until well combined. Custard may be made up to one day in advance; re-emulsify if it separates. Lay the bread flat in an even layer in hotel pan. Pour custard over bread and press to submerge. Let sit for 20 minutes. Flip bread if not fully submerged.
Preheat oven to 375F. For each serving, heat a cast iron pan over medium-high heat. Add clarified butter. When hot, place slice of bread in pan. Cook for 2-3 minutes, until golden brown. Flip the bread and place pan in oven, cooking for an additional 5-6 minutes. The toast should soufflé. To test for doneness, insert a knife into the center of toast. It should be warm in center. Garnish with butter, syrup and fruit.
Recipe courtesy of Chef Amy Brown Marla Bakery, Windsor, Calif.
