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1
Preheat the oven to 300 degrees F. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet.
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2
Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more.
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3
Set aside to cool.
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4
Reduce the oven temperature to 200 degrees F.
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5
Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish.
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6
Heat a large nonstick skillet over medium-low to medium heat.
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7
Place 2 slices of bread in the egg mixture.
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8
Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds.
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9
(Bread should feel heavy and soaked through but hold its shape without breaking apart.)
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10
Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side.
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11
You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough.
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12
Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven.
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13
Repeat with the remaining slices.
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14
Serve with a dusting of confectioners' sugar and drizzle of maple syrup.
