How to make it

  • Preheat the oven to 425F. Place one oven rack in the lowest position, and the other 5-6" from the broiler (the second from the top in my standard oven). Generously coat a 18x13" or 17.5x12" rimmed baking sheet with cooking spray.
  • Whisk the eggs, brown sugar, cinnamon, vanilla and salt together with a wire whisk until smooth. Whisk in the melted, but slightly cooled, butter. (whisking with one hand while drizzling the butter in). Once the butter is incorporated, mix in the milk.
  • Pour the custard mixture into the prepared baking sheet. Place your bread slices, one at a time, into the custard filled pan. By the time you lay the last one, the first one will be ready to flip. Once all pieces are coated in the custard, you can pick them up just to make sure all the bread is coated on the second side (mopping up any remaining custard with any dry pockets of bread). If there's extra custard in the pan, there's no need to remove the excess.
  • Bake on the lowest oven rack for 10-15 minutes (my oven only takes 10 minutes) until golden on the bottoms. Once golden, move to the upper rack and turn on the broiler. Broil for 1-4 minutes until just golden, keeping your eye on them and rotating the pan if necessary. If you can adjust your broiler temp., I like to use the low setting or adjust the broil temp. to 475F. (it takes 2 minutes to broil in my oven).
  • After they're golden from broiling, remove the pan from the oven and flip over all the bread and rest for 1 minute in the hot pan. This allows the crispier broiled tops to steam and soften. Enjoy with Maple syrup or your favorite toppings! :)

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