In a large bowl, crack 5 large eggs and whisk them with 1 cup of half and half, 1/4 cup of whole milk, 2 tablespoons of fresh-squeezed orange juice, and 2 tablespoons of fresh-squeezed lemon juice. Add 1 tablespoon of vanilla extract, 1 tablespoon of dark rum, 1 tablespoon of light brown sugar, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of sea salt, a pinch of nutmeg, and a pinch of ground cloves. Lastly, stir in 2 tablespoons of melted unsalted butter. Whisk well until smooth.

Place a large skillet or griddle over medium heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of neutral oil. Let the butter melt and combine with the oil to prevent burning.

Dip each slice of brioche, challah, or Texas toast into the batter, letting it soak for 5-10 seconds per side (longer for thicker slices). Let any excess batter drip off before transferring to the skillet.

Place the soaked bread slices into the skillet. Cook for 2-3 minutes per side, until golden brown. After flipping the toast, butter the cooked side with a small amount of additional unsalted butter, allowing it to soak in while the second side cooks.

Place the finished slices of French toast on a plate and dust with powdered sugar or fruit, such as blueberries and sliced strawberries. Sprinkle with citrus zest (orange or lemon) for an extra flavor boost.

Drizzle with your favorite syrup and serve.