Either let your bread sit out overnight or follow the instructions in the notes section below for quick drying.
In a medium bowl, mix together the whole milk, half and half, eggs, sugar, cinnamon, nutmeg, and brandy.
Preheat your pan over medium heat.
While the pan preheats, set up an assembly line for the toast. This will vary depending on your kitchen setup, but you want the bread and the custard mixture close to the stove where your pan is. On the other side of the stove, have a clean plate ready to hold the cooked slices of bread.
Add 1 tablespoon of butter to the pan, and let it melt. Quickly dip your bread in the custard mixture (stir the custard each round before you dip to make sure the spices are evenly distributed) and immediately transfer to the hot pan.
Let the bread cook for 3 minutes, and then flip and cook for an additional 3 minutes. Start checking the bread each time after 2 minutes to make sure it's not burning. Once the bread is cooked, move it to the waiting clean plate, and repeat with the next batch of bread. Continue until all the bread is cooked.
Serve with syrup, berries, and powdered sugar if desired.