4 slices high-quality sandwich bread
3 tablespoons unsalted butter
1/2 cup milk
1 large egg, beaten and then 1 tablespoon removed and discarded
1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
1/4 cup all-purpose flour
Adjust an oven rack to the middle position and heat the oven to 200°F. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
While the bread is in the oven, melt 1 tablespoon of the butter and whisk it with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a shallow dish large enough to hold 2 slices of bread.
Transfer 2 pieces of the bread from the oven into the batter and soak both sides, about 30 seconds per side. Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay it in the hot skillet. Cook until golden brown on both sides, about 2 1/2 minutes per side. Transfer the French toast to the wire rack and keep warm in the oven. Repeat with the remaining butter, bread, and batter.
To Make Ahead
This soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days. It cannot be frozen. Reheat over low heat and proceed with step 3.
This newsletter brings together recipes, equipment and ingredient ratings, and advice from America's Test Kitchen, including our public television show, Cook's Illustrated and Cook's Country magazines, and our cookbooks.
If you'd like to contact us with any questions or comments, please visit our website.
Recipe from Cook's Illustrated e-mail newsletter.