If the bread is very fresh and soft, leave the slices uncovered for 30 to 60 minutes to dry slightly. Slightly stale bread absorbs the custard better while maintaining its structure.

Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow bowl or baking dish until smooth. Make sure there are no visible streaks of egg white.

Place a 10- to 12-inch nonstick skillet or griddle over medium heat. Add 1 tablespoon (14 g) of butter and let it melt until foamy but not browned.

Place one or two slices of bread in the custard. Soak for about 20 to 30 seconds per side, turning carefully. The bread should be moistened throughout but should still feel sturdy when lifted.

Place the soaked bread in the skillet without overcrowding it. Cook for 2 to 3 minutes, until the underside is golden brown and the edges look set.

Turn the slices with a wide spatula and cook for another 2 to 3 minutes. The second side should be golden brown, and the center should feel set but tender.

Transfer the finished French toast to a plate: Add the remaining 1 tablespoon (14 g) butter to the skillet as needed and repeat with the remaining bread.

The outside should be golden rather than dark, and the center should no longer look wet or contain visible liquid egg. If the exterior browns too quickly, lower the heat and continue cooking.

Serve immediately with optional maple syrup, powdered sugar, or fresh berries.