Dice the bread into medium cubes, set aside in a bowl.

In a separate bowl, combine the milk, eggs, vanilla, cinnamon, nutmeg and salt. Whisk until well combined. The custard is now done. Pour this mixture into a measuring cup.

Place a handful of bread cubes into a well buttered ramekin. It should come up over the top of the ramekin.

Pour half the custard mixture over the bread cubes. You should make sure each cube has a bit of moisture. It will sink slightly and as it does, you can add a few more bread cubes to the top. Pour more custard over those few. Do the same to the second ramekin.

Place both ramekins on top of a sheet tray in a preheated 350°F oven, cover with aluminum foil and bake for 35-40 minutes.

Another way to test doneness is to poke the custard with a bamboo skewer or pairing knife, if it comes out with a few moist crumbs, it's baked perfectly.

Remove from the oven, place on a wire rack. Let them cool for about ten minutes. Serve warm with the topping you'd like. (maple syrup, ice cream, whipped cream, powdered sugar, cinnamon, etc. all good options)