French toast with Florentine sauce

Ingredients:

French toast

• 8 slices brioche, challah or other bread, 2 cm thick.
• 2 cups heavy cream
• 4 large eggs
• 2 tbsp. l. grated parmesan
• 1/8 tsp ground nutmeg
• 4 tablespoons unsalted butter

Florentine sauce

• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 3/4 cup whole milk
• 1/4 cup + 2 tablespoons heavy cream
• 3 cups small spinach leaves, chopped
• 0.5 cup + 2 tablespoons grated Parmesan
• A pinch of nutmeg
• 2 tbsp chopped fresh parsley
• 1 teaspoon freshly squeezed lemon juice

Preparation:

1. Preheat oven to 160°C. Place a rack inside a rimmed baking sheet.
2. French toast:
   
   Place the bread slices on a wire rack; set aside to air dry. In a large saucepan, combine the cream, eggs, Parmesan, nutmeg, and some salt and black pepper; set aside.
3. Florentine sauce:
   
   In a small saucepan over medium heat, melt the butter. Stir in the flour until smooth and lump-free. Cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk and 1/4 cup heavy cream. Continue cooking, whisking, until thickened, about 1 minute. Reduce heat to low, stir in the spinach, 1/2 cup Parmesan, 1/4 teaspoon salt, a few freshly ground black peppers, and nutmeg. Turn off the heat and cover to keep the sauce warm.
4. Heat a large nonstick skillet over medium-low heat. Transfer the bread slices to a plate. Place the baking sheet with a rack in the oven. Dip 2 slices of bread into the egg mixture and let them soak thoroughly on both sides, 30 seconds to 1 minute per side, checking after 30 seconds. The bread should be heavy and soaked, but still hold its shape without falling apart. Melt 1 tablespoon of butter in the skillet.
5. Add 2 soaked slices and toast until golden brown on the outside and cooked through on the inside, 3-4 minutes per side. You'll need to watch and adjust the heat if the bread is toasting too quickly or not quickly enough. Place the finished toasts on a baking sheet in the oven and keep warm. Toast the remaining slices of bread in the same manner.
6. Combine the remaining 2 tablespoons of grated Parmesan cheese in a small bowl with the parsley; set aside. Bring the Florentine sauce to a boil over medium heat, whisk in the remaining 2 tablespoons of cream and lemon juice, and heat through for about 1 minute. Place 2 slices of French toast on a plate and spread the Florentine sauce evenly over the toast (about 1/4 cup per serving). Sprinkle with the Parmesan-parsley mixture, season with pepper to taste, and serve.