Active Time

　　20 minutes

　　Total Time

　　20 mintues

　　Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome—but if you do it right, a dusting of powdered sugar is all you really need.

　　

Ingredients

Serves 4

　　3 large eggs

　　1 1/4 cups whole milk

　　1 teaspoon granulated sugar

　　1 teaspoon vanilla extract

　　3/4 teaspoon cinnamon

　　1/2 teaspoon kosher salt

　　4 teaspoons vegetable oil, divided

　　4 tablespoons unsalted butter, softened, divided

　　8 (3/4–inch-thick) slices challah or other rich, dense bread

　　Powdered sugar and maple syrup (for serving)

　　

Step 1

Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl.

　　

Step 2

Heat a large griddle or 2 cast-iron or nonstick skillets over medium. Brush with a thin coating of oil, then a thin coating of butter.

　　

Step 3

Working in batches, dip each slice of bread into egg mixture. Cook, flipping halfway through, until golden brown on each side, about 2 minutes per side. Repeat with remaining bread, brushing griddle with remaining oil and butter as needed. Dust French toast with powdered sugar just before serving. Serve with maple syrup alongside.

　　Cooks' Note

　　If you don't have a griddle or 2 skillets, use 1 skillet to cook the French toast.