The Best French Toast Ever

This recipe is from my cousin Martha, and I think she originally got it from America's Test Kitchen/Cook's Illustrated. When we were together overnight and decided to make French toast for our families for breakfast, I was surprised when she got out a recipe. I have always just cracked a few eggs, poured in some milk, a little vanilla, and called it a day. Once I took one bite of her French toast, though, I knew I'd never make it my old way again!

2 eggs
4 Tblsp butter, melted
1 1/2 C milk
4 tsp vanilla 

4 Tblsp sugar
2/3 C flour
1/2 tsp salt
1 loaf of day old French bread, sliced


Beat eggs in a pie plate; whisk in the melted butter, milk, and vanilla. Once incorporated,  whisk in the sugar, flour, and salt until smooth. Soak the bread (original recipe suggest 40 seconds per side, but I always found that to be WAY too long). Allow access to drop off the bread.

Place soak bread to a hot pan that has been preheated on medium-high heat. Cook until golden brown, about 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Serve immediately.

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