To prepare French toast, preheat oven to 250 to keep French toast warm while cooking and preparing the rest of the salad.
Whisk eggs, milk, cinnamon, freshly grated nutmeg, salt, and pepper in a bowl.
Cut your sliced bread in quarters, then dip them into your custard, leaving them to bathe for about 30 seconds.
Heat a non-stick skillet, add a dab of coconut oil, them pan-fry the bread cubes 3 minutes per side. Transfer them to a baking sheet lined with a wire rack and keep them warm in your oven.