French Toast

Ingredients

• 8 slices sturdy sandwich bread, each about 3/4 inch thick (about 320 g total)
• 4 large eggs
• 3/4 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter, divided for cooking
• 1/4 cup maple syrup, optional for serving

Method

1. 1

   Step 1. Allow about 30 minutes on a four-slice griddle or 40–50 minutes in a two-slice skillet for four servings of two slices each. Use a shallow dish, whisk, large nonstick skillet or griddle, spatula and instant-read thermometer. Plan two cooking batches on a griddle or four in a smaller skillet; four batches take up to 32 minutes of cooking.

2. 2

   Step 2. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in the shallow dish until no streaks of egg remain.

3. 3

   Step 3. Warm the griddle over medium-low heat. For two batches, melt 1 tablespoon butter for each; divide the same total butter among four batches if using a skillet.

4. 4

   Step 4. Dip only the bread for the current batch into the egg mixture, about 10 seconds per side, allowing excess to drip back. Thick, dry bread can need a little longer; it should be moistened without falling apart. Lift each slice out while it still holds its shape; do not soak all eight in the dish at once.

5. 5

   Step 5. Cook for 3–4 minutes per side, adjusting the heat so it browns gradually. The centers must be set, not wet, and reach 160°F on a thermometer inserted horizontally from the side. Repeat with the remaining bread and butter; discard any unused raw egg mixture.

6. 6

   Step 6. Serve promptly with the optional maple syrup. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, and reheat to 165°F.