Instructions

• In a shallow dish, whisk together 4 eggs, 1/2 cup milk, and 1 tablespoon sugar until the mixture is a uniform pale yellow with no visible streaks of yolk or white.
• Whisk in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt until evenly combined.
• Preheat a griddle or large nonstick skillet over medium heat. Add about half of the 2 tablespoons butter and let it melt, coating the cooking surface.
• Quickly dip one piece of the 10 pieces of butter bread into the egg mixture, coating both sides but not soaking so long that the bread becomes soggy; let excess drip back into the dish.
• Place the coated bread on the hot griddle and cook 2 to 3 minutes, until the bottom is golden brown. Flip and cook the other side 2 to 3 minutes until golden brown and cooked through.
• Repeat dipping and cooking with the remaining bread, adding the remaining butter to the griddle as needed to prevent sticking and to brown the slices evenly.
• If desired, keep finished French toast warm by preheating an oven to 200°F and placing cooked slices in a single layer on a baking sheet in the oven until ready to serve.