In a large bowl whisk together the eggs, milk, vanilla, cinnamon, salt, and nutmeg.
Heat the griddle to 375°F or 400°F. Butter the hot surface.
Dip each piece of Texas toast in the egg mixture. Let it coat both sides. You may want to lift the bread from the batter with a spatula -- it can prevent the soaked bread from tearing.
Gently place each slice on the hot griddle. Cook the first side for 4-5 minutes. Flip and then cook the second side for 3-4 minutes.
To make the syrup, melt the 2 tablespoons butter in a small saucepan over medium heat. Pour in the syrup and let it cook for 3-4 minutes, until the syrup is warmed all the way through. Remove it from the heat and stir in the vanilla, salt, and bourbon.
Serve the French toast warm topped with the syrup. Garnish with powdered sugar.