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

In a shallow bowl, whisk together 4 eggs, 1 cup of whole milk, 1 tablespoon of vanilla extract, 1 tablespoon of sugar, 1 teaspoon of cinnamon, and a pinch of salt.

Heat a large skillet or griddle over medium-low heat and add 1 tablespoon of 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).

Place the soaked bread in the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through. The 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 French toast warm in a 200°F oven while you cook the remaining slices.

Serve with maple syrup and optional berries and powdered sugar.