Whisk together eggs, sugar and spices. Add the cream and milk. Whisk vigorously to thoroughly combine. Soak the bread in the milk mixture for at least 5 minutes. Melt the butter over medium heat in a large, heavy bottomed skillet. When the butter is hot, add the soaked bread (draining off excess liquid first). Cook until the toast is golden brown on both sides, and the egg mixture inside is cooked completely through. Reduce the heat, if necessary, to ensure the inside is completely cooked without burning the toast. Remove from heat and cool on racks. Once cool, cut into fingers and serve with syrup. Yield: 2-4 servings