French Toast



  1. Put a skillet, over medium-low heat while preparing the egg mixture for soaking the bread.
  2. Heat the oven to 200 F.
  3. If the bread is whole, cut it into 8 slices no more than 1 inch thick.
  4. Crack the eggs and open them into a wide, bowl large enough to hold a few slices of the bread.
  5. Add the milk and whisk until the mixture is smooth.
  6. Whisk in a small pinch of salt and the sugar and vanilla.
  7. Put 2 or 3 slices of bread in the bowl.
  8. Use a fork to turn the slices, pressing on the crusts if needed to help them soak up the liquid.
  9. Sprinkle a couple drops of water into the pan; if the drops skid across the surface before evaporating, it's hot enough.
  10. If not, turn up the heat a bit.
  11. Put a pat of the butter in the skillet.
  12. When it stops foaming, lift a piece of bread from the egg mixture and let it drip off, then transfer it to the pan.
  13. Repeat soaking and transferring the bread until the skillet is comfortably full.
  14. Cook each piece until nicely browned underneath, 3 to 5 minutes, adjusting the heat if necessary to keep the bread from burning.
  15. Move the slices around in the pan to help them cook evenly.
  16. When the bottom turns golden brown, turn and cook on the other side, another 3 to 5 minutes.
  17. Serve right from the pan and keep cooking the remaining batches.