Method
Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow dish until uniform.
Heat a griddle over medium heat and melt a little butter across the surface.
Soak each bread slice in the custard long enough to absorb it without falling apart, allowing excess to drip off.
Cook until browned and the center is hot and set, 2–4 minutes per side depending on thickness. Serve promptly.
Notes
Dry bread absorbs custard more evenly. Thick slices may be finished in a 350°F oven.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For another griddle breakfast, see Fluffy Buttermilk Pancakes.
- For a crisper brunch option using a batter, see Crisp Belgian-Style Waffles.