Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome—but if you do it right, a dusting of powdered sugar is all you really need.
Ingredients
3 large eggs
1 1/4 cups whole milk
1 teaspoon granulated sugar
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
4 teaspoons vegetable oil, divided
4 tablespoons unsalted butter, softened, divided
8 (3/4–inch-thick) slices challah or other rich, dense bread
Powdered sugar and maple syrup (for serving)
Directions
Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl.
Heat a large griddle or 2 cast-iron or nonstick skillets over medium. Brush with a thin coating of oil, then a thin coating of butter.
Working in batches, dip each slice of bread into egg mixture. Cook, flipping halfway through, until golden brown on each side, about 2 minutes per side. Repeat with remaining bread, brushing griddle with remaining oil and butter as needed. Dust French toast with powdered sugar just before serving. Serve with maple syrup alongside.
