French Toast

1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through baking. Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
2. Whisk milk, egg yolks, sugar, 2 tablespoons melted butter, vanilla, cinnamon, and salt in large bowl until well blended. Transfer mixture to 13 by 9-inch baking pan.
3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up 1 bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
4. Melt 1⁄2 tablespoon butter in 12-inch skillet over medium-low heat. Using slotted spatula, transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding 1⁄2 tablespoon of butter for each batch. Serve warm.

EXTRA-CRISP FRENCH TOAST
Process 1 slice hearty white sandwich bread or challah, torn into 1-inch pieces, 1 tablespoon packed light brown sugar, and 1⁄4 teaspoon ground cinnamon in food processor until finely ground, 8 to 12 pulses (you should have about 1⁄2 cup). Sprinkle 1 tablespoon bread-crumb mixture over 1 side of each slice of soaked bread. Cook as directed in step 4, starting with crumb mixture side down.

ALMOND-CRUSTED FRENCH TOAST
Process 1⁄2 cup slivered almonds and 1 tablespoon packed light brown sugar in food processor until coarsely ground, 12 to 15 pulses (you should have about 1⁄2 cup). Add 1 tablespoon triple sec and 1 teaspoon grated orange zest to milk mixture in step 2. Sprinkle 1 tablespoon nut mixture over 1 side of each slice of soaked bread. Cook as directed in step 4, starting with nut mixture side down.

PECAN-RUM FRENCH TOAST
Substitute 8 large slices cinnamon-raisin bread for hearty white sandwich bread. Process 1⁄2 cup pecans, 1 tablespoon packed light brown sugar, and 1⁄4 teaspoon ground cinnamon in food processor until coarsely ground, 12 to 15 pulses (you should have about 1⁄2 cup). Add 2 teaspoons dark rum to milk mixture in step 2. Sprinkle 1 tablespoon nut mixture over 1 side of each slice of soaked bread. Cook as directed in step 4, starting with nut mixture side down.