In a medium saucepan add milk and cream to saucepan. Using the tip of a small, sharp knife, split the vanilla bean and scrape the insides of the vanilla beans into the milk mixture. Bring to a boil over medium high heat. Remove from the heat and set aside for 30 or 40 minutes to allow the vanilla to infuse into the milk. Pour through a fine sieve and strain into bowl and set aside.
Preheat griddle to medium heat.
In a medium bowl, combine the egg yolks, sugar, cinnamon and nutmeg and mix together well with a wooden spoon. Little by little add the milk mixture, stirring well with the wooden spoon to blend. Pour mixture through a fine sieve and strain into a clean bowl. Cut bread into 1 to 1 1/2-inch wide strips.
Melt 2 tablespoons butter on the griddle. Dip bread sticks into creme brulee mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden brown. Add additional butter as needed to keep pan greased. Sprinkle French toast sticks with powdered sugar and serve with syrup.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Carissa Seward