French Toast

Servings: 4 Start to finish: 1hour

INGREDIENTS

8large slices hearty white sandwich bread or challah 11⁄2 cups whole milk, warmed 3large egg yolks 3tablespoons packed light brown sugar 2tablespoons unsalted butter, melted, plus 2tablespoons unsalted butter 1tablespoon vanilla extract 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon salt

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 300F. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 15minutes, flipping slices halfway through baking. Remove bread from rack and let cool for 5minutes. Return baking sheet with wire rack to oven and reduce temperature to 200F. Whisk milk, egg yolks, sugar, 2tablespoons melted butter, vanilla, cinnamon, and salt together in bowl. Transfer mixture to 13by 9 inch baking pan. Soak bread in milk mixture until saturated but not falling apart, 20seconds per side. Using firm slotted spatula, remove bread from milk mixture, 1piece at a time, allowing excess milk mixture to drip back into pan, and transfer to clean rimmed baking sheet in single layer. Melt 1⁄2 tablespoon butter in 12inch skillet over medium-low heat. Using slotted spatula, transfer 2slices soaked bread to skillet and cook until golden on first side, 3to 4minutes. Flip and continue to cook until second side is golden, 3to 4minutes. Transfer toast to wire rack in oven. Wipe out skillet with paper towels and repeat with remaining bread, 2pieces at a time, adding 1⁄2 tablespoon butter to skillet for each batch. Serve. Nutrition information per serving: 401calories; 171 calories from fat; 19g fat (10g saturated; 0g trans fats); 176mg cholesterol; 489mg sodium; 45g carbohydrate; 2g fiber; 18g sugar; 10g protein.