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1. Adjust oven rack to middle position and heat oven to 300. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain mostly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
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2. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until blended. transfer mixture to 9x13 pan.
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3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
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4. Heat 1/2 tablespoon butter in 12 inch skillet over medium low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Transfer to baking sheet in oven. Wipe out skillet with paper towls. Repeat cooking with remaining bread, 2 pieces at a time.
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Almond-Crusted French Toast
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Process 1/2 cup slivered almonds and 1 Tablespoon light brown sugar in food processor until coarsely ground, 12 to 15 one-second pulses. Follow recipe above, adding 1 tablespoon triple sec and 2 teaspoon grated orange zest to milk mixture in step 2. Sprinkle 1 tablespoon nut mixture over one side of each soaked bread. Follow cooking directions in step 4, starting with nut mixture side down.
