My sister-in-law Lisa called from Hawaii asking for this recipe for her daughter's birthday breakfast. That means it MUST be good.
for Challah or Sandwich Bread
From America's Test Kitchen/Cook's Illustrated
Though thick-sliced challah is best for French toast, you can substitute high-quality, presliced sandwich bread. Flipping challah is easiest with tongs, but a spatula works best with sandwich bread…To vary the flavor of the batter, add ¾ teaspoon ground cinnamon or ½ teaspoon ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cup milk
4 teaspoons vanilla extract
4 tablespoons sugar
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
8-10 slices day-old challah, ¾ inch thick,
or 12-16 slices day-old high-quality sandwich bread
Unsalted butter for frying
(1 tablespoon per batch.)
Heat a 10 or 12 inch skillet over medium heat for 5 minutes. Meanwhile, beat the eggs lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour and salt, continuing to whisk until smooth. Soak the bread without over saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up the bread and allow the excess batter to drip off; repeat with the remaining slices.
Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter to the skillet for each new batch.
***My SIL makes this in the blender and says it's much easier!***