Inspired by Mexican tres leches cake, my French toast gets richness from sweetened condensed, evaporated and whole milks. A trio of spices -- cinnamon, cardamom and clove -- gives this subtly sweet dish a flavor that's reminiscent of cinnamon buns.
In a medium bowl, beat the eggs with the three milks, the cinnamon, vanilla, salt, cardamom and cloves. Pour into a 9-by-13-inch baking dish.
Preheat a very large cast-iron skillet or griddle over medium heat, then melt 1 tablespoon butter in 1 tablespoon canola oil.
In batches, add the slices of challah to the milk mixture, turning a few times to soak up some of the mixture. When the butter is melted, add the coated challah and cook until golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side, 2 to 3 minutes more. Repeat with the remaining challah, adding butter and oil as needed. Serve with warm maple syrup and raspberry or strawberry preserves.