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1
1.
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2
Adjust oven rack to middle position and heat oven to 300 degrees.
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Place bread on wire rack set in rimmed baking sheet.
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Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking.
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Remove bread from rack and let cool 5 minutes.
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Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
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2.
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Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended.
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Transfer mixture to 13- by 9-inch baking pan.
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3.
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Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side.
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Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices.
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Place soaked bread on another baking sheet or platter.
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14
4.
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Heat 1/2 tablespoon butter in 12-inch skillet over medium-low heat.
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When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes.
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Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer.
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(If toast is cooking too quickly, reduce temperature slightly.)
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Transfer to baking sheet in oven.
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Wipe out skillet with paper towels.
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Repeat cooking with remaining bread, 2 pieces at a time, adding 1/2 tablespoon of butter for each batch.
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22
Serve warm, passing maple syrup separately.
