INGREDIENTS
9 ITEMS REQUIREDCrack the eggs into a wide, shallow bowl and whisk with the milk until fully combined and slightly frothy.
Whisk in the cinnamon, vanilla extract, sugar, and salt until the custard is smooth and evenly flavored, with no streaks of egg white remaining.
Heat a griddle or wide pan over medium heat and melt a tablespoon of butter across the surface until it foams gently.
Dip each bread slice into the custard, turning once so both sides are coated and letting any excess drip off before transferring to the pan.
Place the soaked slices on the hot griddle and let them cook undisturbed until the underside turns deep golden brown.
Flip each slice with a spatula and cook the second side until it matches the same deep golden color as the first.
Add another tablespoon of butter to the griddle and repeat the cooking process with the remaining dipped bread slices in batches.
Transfer the finished slices to a warm oven or a plate loosely covered with foil so they stay hot while the remaining batches finish cooking.
Stack the French toast slices on plates and dust generously with powdered sugar just before serving.
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