Begin by melting the unsalted butter in a large skillet or on a griddle set over medium heat. While the butter is melting, mix together the Splenda (if using granular), cinnamon, and ground nutmeg in a small bowl. Set this spiced mixture aside for later use.

In a separate large bowl, whisk the eggs, whole milk, and vanilla extract until well combined. If your sugar alternative is not granular, add it to this wet mixture now. Once mixed, stir in the spiced mixture from Step 1 (if it hasn't already been added). Pour the completed custard into a shallow bowl or pie plate to make dipping the bread easier. I find that using a pie plate gives more room to coat each slice evenly.

Working with one bread slice at a time, dredge or dip each piece thoroughly in the custard mixture from Step 2, making sure both sides are fully coated. Place the soaked bread onto the heated skillet with the melted butter from Step 1. Cook each piece for about 2-3 minutes on each side, or until golden brown and the eggs are set. Flip halfway through to ensure even browning on both sides.