In a wide, shallow dish, whisk eggs, milk, vanilla, cinnamon, and salt until smooth and pale. Here’s the thing—no lumps, okay? A little whisking goes a long way to keep your slices tender.

Warm a large nonstick or cast-iron skillet over medium heat. Add 1 tbsp butter and swirl until it foams and smells nutty but not burnt.

One slice at a time, lay bread in the custard, flipping once after about 10 seconds. You want it moist all the way through but not dripping.

Place soaked slices in the skillet. Cook 2–3 minutes per side, or until golden brown with lacy edges. Use a thin spatula to peek underneath—if it’s rich amber and crisp at the corners, flip it.

Transfer cooked slices to a baking sheet in a 200°F oven while you finish the batch. This little trick prevents soggy stacks and keeps everyone happy at the table.

Stack two or three slices per plate. Shower with powdered sugar, drizzle maple syrup, scatter berries or nuts—and dive in!