Best French Toast

• 2 eggs
• 1 cup milk
• dash of salt
• 1 Tbsp sugar
• 1 tsp each: vanilla extract and ground cinnamon
• butter or canola oil for frying
• 8 slices French Bread (or 16 of baguette) or your choice

In a Hurry Version:

1. In a pie plate or shallow, flat-bottomed container big enough for one bread slice, mix all the ingredients except the bread.
2. Over medium-low flame, heat butter or oil in a skillet or on a griddle.
3. One at a time, dip both sides of the bread in the egg mixture. Place on skillet or griddle.
4. In batches, cook until golden brown, turning once. Transfer to the warmed platter in the oven. Repeat until all are cooked.

Make-Ahead Version:

1. In a bowl, mix all of the ingredients except the bread. Pour half into the bottom of one or more baking dishes large enough to hold the bread in a single layer. Add the bread and pour over with the other half of the egg mixture. Make sure the bread is coated everywhere. Cover the dish and refrigerate 3 hours or overnight.

When you’re ready to cook,

1. Over medium-low flame, heat butter or oil in a skillet or on a griddle.
2. One at a time, transfer the saturated slices to the skillet or griddle.
3. In batches, cook until golden brown, turning once. Transfer to the warmed platter in the oven. Repeat until all are cooked.

Serving instructions for both versions:

Serve with butter, warmed syrup or fresh fruit, fruit preserves or simply sprinkled with powdered sugar.