1large loaf of french bread cut into 1 inch pieces.
1cuplight brown sugar
1/4cuprumcan substitute with 2 teaspoons rum extract or 1/4 cup praline liqueur
Preheat oven to 350° and generously grease 4 ramekins with butter. If you don't have ramekins you can use an 8" x 8" baking dish.
In a large bowl, mix together the eggs, granulated sugar, milk, vanilla extract, cinnamon and nutmeg.
Place a layer of french bread pieces in the bottom of the ramekins and spoon 1/3 cup of the egg mixture over the bread and let it soak in. Repeat this process until the baking dishes are full.
Place the ramekins on a baking sheet and bake for 45-60 minutes. Make sure a knife inserted in the middle comes out "sticky", not runny with the egg mixture and the tops are golden brown. Extra cooking time may be required depending on the oven.
Remove from oven and let cool 15-20 minutes before serving. Don't skip this step, this gives the custard time to set up
In a heavy saucepan, melt the butter and brown sugar together over medium heat