WILLIAMS-SONOMA 2 Lisa Atwoodwhat you need Large eggs 4 Milk Y% cup (4 102/125 ml) Vanilla extract % teaspoon ‘tore-bought or homemade cinnamon-swirl bread 4 thick slices (about 1 inchy2.5 em each) (page 117) Butter 1 tablespoon popular toppings Maple syrup, powdered sugar, fresh fruit cinnamon-swirl french toast first soak the bread slices Ina shallow bow! or baking dish, whisk together the eggs, milk, and vanilla, Add the bread slices and let soak, turning once or twice, until all of the egg mixture has been absorbed, about 10 minutes. then cook the french toast Heat a large frying pan or griddle over medium heat until hot, but not smoking. Add the butter. Using a spatula, spread the butter evenly over the pan bottom. Add the soaked bread slices in a single layer. Cook until the bottoms are golden, about 2 minutes. Slide the spatula underneath each bread slice and carefully ip it over. Cook until the second sides are golden and the centers puff slightly, about 2 minutes longer. finally serve the french toast Transfer the French toast to individual serving plates. Serve warm with your favorite toppings. Makes 2-H servings breakfast