Cut each bread slice into (3) 1-inch-wide strips.

In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt until well combined.

Melt 2 tablespoons butter in a large non-stick skillet, or griddle, over medium heat. When butter is foamy, working in batches, dip bread strips into the egg mixture, turning to coat, until lightly saturated. Place in the hot skillet.

Cook until golden brown, about 3 minutes. Flip and cook until the other side is golden brown, about 3 more minutes.

If using a skillet vs. a griddle, continue with the remaining bread strips and egg mixture. Add more butter as needed.

Serve hot with additional butter and syrup; dust with powdered sugar, if desired.

NOTE: I buy an unsliced loaf of sour dough and cut it into thick slices myself. Much healthier and a denser bread which is ideal for French Toast. TIPS: 1. Fresh bread is not ideal for this recipe as it soaks up too much egg mixture, making the sticks soggy on the inside. 2. Make sure to whisk the batter thoroughly before dipping, or you might end up with some strands of egg whites on the bread. 3. Avoid high heat when cooking the bread. If your pan is too hot, you might end up with scorched toast. Keep the pan on medium heat to ensure the toast comes out golden brown. 4. Ensure the skillet is pre-heated as a cold skillet will give your sticks “feet” as the custard spreads out. If the pan is hot when the French toast goes in, the custard can cook immediately.