The Best French Toast Ever

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   1.

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   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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    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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    Serve warm, passing maple syrup separately.

* Per serving · 4 servings · Values may vary.