Place the eggs in a 13” x 9’ dish and beat until well blended. Mix in the milk, orange juice and spices. Cut each loaf, at a fairly sharp, 45-degree angle, into 6 round slices. (You’ll need to cut the bread at that angle to ensure there’s a good-sized surface to brown on the griddle.)
Add the sliced bread to the egg mixture and turn to coat them. Let the bread soak and soften in the egg mixture 20 minutes, turning them occasional.
While that occurs, place the maple syrup and brandy or liqueur in a small pot and warm over low heat.
When the bread has soaked, heat a large non-stick griddle to, or set two large non-stick skillets over, medium to medium-high heat. Set the butter on the cooking surface and swirl it around until melted.
Set the soaked bread on the cooking surface and cook 3 minutes per side, or until richly coloured and hot throughout. Serve the french toast with the warm maple syrup. Top the french toast, if desired, with a dollop of whipped cream and enjoy.