If using fresh bread, dry 8 thick-cut slices slightly on a baking sheet in a 200°F oven for 10 minutes.

Whisk 4 eggs, 1 cup whole milk, 1 tablespoon vanilla, 1 tablespoon sugar, 1 teaspoon cinnamon, and a pinch of salt in a shallow bowl.

Heat a large skillet or griddle over medium-low; add 1 tablespoon butter.

Dip each bread slice into the egg mixture, letting it soak for about 10 seconds per side (don't oversoak or it will fall apart).

Cook soaked bread in hot skillet 3-4 minutes per side until golden brown and cooked through. Egg-soaked centers must be cooked, not wet; check 160°F if uncertain.

Add more butter to the pan between batches as needed.

Keep finished toast warm in a 200°F oven while cooking remaining slices.

Serve with maple syrup and optional berries and powdered sugar.