Ingredients

8 slices Texas Toast or other ¾-inch-sliced white bread

8 large eggs

1 ½ cups half-and-half

3 tablespoons granulated sugar

2 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

⅛ teaspoon kosher salt

4 tablespoons butter

Confectioners' sugar, for serving

Maple syrup, for serving

Directions

1. Preheat the oven to 300 degrees F. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Reduce the oven temperature to 200 degrees F.

2. Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish.

3. Heat a large nonstick skillet over medium-low to medium heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds. (Bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices.

Serve with a dusting of confectioners' sugar and drizzle of maple syrup.