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In a shallow pan, whisk together the eggs, milk, vanilla, cardamom and cinnamon. Set aside.
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In a large nonstick skillet or griddle pan, heat the melted butter and oil over medium-low heat.
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One by one, dunk the bread in the egg mixture (turning to coat), allow to sit in the liquid for about 20 seconds on each side. Take them out of the egg mixture and allow excess liquid to drain off.
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Place them into the skillet or griddle with the butter and let them cook on the first side for 5 minutes, watching closely to make sure they don't burn. If they start to darken too fast, turn the heat down. Turn them over and let them cook for 3 minutes on the other side.
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Transfer the pieces to individual plates and serve with butter and syrup. Enjoy!