Classic French Toast

Step 1

Crack both eggs into a wide, shallow bowl and add the milk, vanilla extract, and cinnamon.

Step 2

Whisk the mixture with a fork until the eggs and milk are fully combined and uniform throughout, about 30 seconds.

Step 3

Place a 10-inch nonstick skillet or cast iron skillet over medium heat and add the butter, tilting the pan to coat the bottom evenly as it melts, about 45 seconds.

Step 4

When the butter stops foaming and the pan slides easily when you tilt it, pick up one bread slice and dip both sides into the egg mixture for 1 second each, letting excess drip back into the bowl.

Step 5

Place the coated bread slice in the center of the hot skillet and repeat with a second slice, laying both slices in the pan without overlapping.

Step 6

Cook the first two slices over medium heat until the bottom surface turns golden brown with darker spots around the edges, about 2 to 2.5 minutes—do not move them.

Step 7

Slide a thin spatula under each slice from one end to the other, then flip the slices over in one smooth motion.

Step 8

Cook the second side until it turns the same golden-brown color with darker edges, about 1.5 to 2 minutes, then transfer both slices to a plate.

Step 9

Dip and cook the remaining two bread slices in the same way, adding a small pat of butter to the skillet if it looks dry before the second batch.

Step 10

Once the second batch is cooked and golden on both sides, transfer the slices to the plate with the first batch.