Prepare the day before cooking. Butter two ovenproof dishes. Cut 8 slices of bread. Put four slices in each dish. Beat the whole eggs and the yolks in a big bowl. Add the milk gradually, the B&B, the sugar, the cinnamon and the nutmeg.

Spread the mixture evenly over the bread. Cover with a sheet of tin foil and leave in the fridge overnight. Preheat the oven to 180°. Butter the bread with the melted butter. Cook for 43 min to 1 hour until the cream has gone golden. Sprinkle with icing sugar before serving.