📖 Instructions

1. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt. Make sure everything is well combined, no clumps should be left behind. Don't over-mix though!
2. Slice your sourdough bread. About 1-inch thick slices work best. If your bread is super dense, you might want to slice it thinner. You'll want it to absorb the custard mixture well.
3. Dip each slice of sourdough bread into the egg mixture, making sure both sides are fully coated. Let them soak for about 15-20 seconds on each side, but adjust based on how quickly they soak up the mixture. You don't want to make it soggy, though.
4. Heat a lightly oiled 8-inch cast-iron skillet (or a similar oven-safe skillet) over medium heat. Once hot, carefully place the soaked bread slices into the skillet. Don’t overcrowd the pan, work in batches if needed.
5. Cook the French toast for about 2-3 minutes per side, or until golden brown and cooked through. Keep an eye on them, and adjust heat as needed to prevent burning. If the edges brown too fast but the inside isn’t cooked, you can transfer the skillet to a preheated oven at 350°F for about 5 minutes to finish cooking.
6. Once cooked, remove the French toast from the skillet and serve immediately. Drizzle with maple syrup and enjoy! Top it with some fresh berries or powdered sugar for an extra touch.
7. Note: If your French toast isn't browning fast enough, increase the heat slightly. If it's browning too quickly, lower the heat. Be patient, getting it just right takes practice but it is worth it!