French toast

This is my favorite french toast recipe of all time. It comes, if I remember correctly, from Cook's Illustrated. Though thick-sliced challah is best for French toast, you can substitute high-quality, presliced sandwich bread. Flipping challah is easiest with tongs [though a spatula works fine], but a spatula works best with sandwich bread. To speed the cooking of large quantities, heat two or more skillets to brown a few batches at once. To vary the flavor of the batter, add three-quarters of a teaspoon of ground cinnamon or one-half teaspoon of ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla. [In my opinion, it is by far best without these variations.] Makes 4-5 challah slices (3/4 inch-thick) or 6-8 sandwich slices 1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat: 1 large egg lightly in shallow pan or pie plate; whisk in 2 tbsp unsalted butter, melted then 3/4 cups milk and 2 tsp vanilla and finally 2 tbsp sugar, 1/3 cup flour, and 1/4 tsp salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices. 2. Swirl 1 tablespoon butter [I don't usually use quite this much] in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch. Good topped with just about anything (butter, syrup, honey, powdered sugar, jam, peanut butter, fruit); also good plain.