Take out a heavy frying pan or griddle. Place the slices of bread on a dinner plate.

Take out a large ceramic or glass bowl. Into the bowl break the two eggs. Add in the sugar or equal, the milk, the cinnamon, the nutmeg, and the cocoa, if using it. Whisk these ingredients until they are well mixed. (If using the cocoa, make sure all the cocoa lumps are whisked smooth.)

Dip each slice of bread one at a time, into the milk and egg mixture. Let the bread absorb the milk, but don't let it get so soggy that it breaks. Place the dipped bread back on the plate.

Place a tablespoon of butter or coconut oil into your fry pan or onto your griddle, and heat it up until the butter foams or oil shimmers. Medium high is good when using a heavy fry pan. Medium might be better for a lightweight one.

Place four slices at a time into your pan, or however many fit easily in your frying pan or griddle. There should be enough space between the slices to allow for turning with a pancake turner.Keep your heat on med-high. Let the slices brown well before turning.

When you lift each slice to turn it, make sure to add some butter and let it foam a bit, then lay down the turned slice into the foaming butter. Continue to let the turned side brown to a golden color. If using oil, let it shimmer before placing th turned slice into it, and if using an oil spray, hold up the slice and spray where you intend to place the turned over slice.

If the heat seems too high, turn it down a bit until you see the slices are browning well, but none are burning or sticking. Use as much butter, oil or spray as is needed to keep the slices from sticking or burning.

When the toast is golden brown on both sides and feels firm but not too dry when you press them in the center, take them out of the pan using a pancake turner.