Preheat the oven to 180°C.
Whisk the eggs, milk, nutmeg, vanilla extract, sugar and a pinch of salt in a bowl.
Heat 1/2 tbsp butter in a frying pan over medium heat.
Working in batches, the bread in the egg mixture and cook in the pan until golden, 2 to 3 minutes per side, adding more butter as needed.
Transfer to a baking tray and bake until puffed, about 8 to 10 minutes.
Meanwhile, melt 4 tbsp butter in the same frying pan until browned, about 5 minutes.
Drizzle the French toast with the browned butter and maple syrup. Serve with a scattering of blueberries.
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