Perfect Quick-and-Easy French Toast

Ingredients

• 6 large eggs
• 4 tablespoons sugar, plus more for sprinkling
• Pinch kosher salt
• Pinch ground cinnamon
• Pinch freshly grated nutmeg
• 1/4 teaspoon vanilla extract
• 2 cups whole milk
• 4 tablespoons unsalted butter for the pan, plus more for serving
• Eight slices white bread
• Maple syrup, for serving

Directions

1. Fit a cooling rack into a rimmed baking sheet, slide it into the oven, and bring the oven to 200 degrees F. If the bread is extra soft or damp, lay the slices on that rack without overlapping and warm them in the oven, flipping once, until they are just lightly toasted, about 10 minutes.
2. While that’s happening, whisk the eggs, sugar, salt, cinnamon, nutmeg, and vanilla in a large bowl until everything looks smooth and evenly mixed. Pour in the milk and whisk again to combine.
3. Melt 1 tablespoon butter in a large skillet, either non-stick or cast iron, over medium heat, tilting the pan so the butter coats it, until the bubbling calms down, about 5 minutes. Dip 2 slices of bread into the egg mixture, turning them so they soak through. Move the soaked bread to the skillet and cook, giving the pan an occasional swirl, until the underside is browned, about 3 minutes. Dust the exposed side of the bread with sugar, turn the slices over, and cook, swirling the skillet now and then, until the other side is browned, about 3 minutes longer. Move the French toast back to the rack in the oven, keeping it without overlap so it stays warm, then use the rest of the bread and egg mixture the same way.
4. Bring it to the table with butter pats and maple syrup.