French Toast (America's Test Kitchen)

• 8 slices high-quality white bread
• 6 tablespoons . unsalted butter
• 1 12 cups whole milk
• 2 large eggs
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 34 teaspoon cinnamon
• ground nutmeg, a pinch
• 14 teaspoon salt
• 12 cup all-purpose flour

1. Adjust an oven rack to the middle position; preheat oven to 200.
2. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes; set aside, leaving the oven on.
3. Line a second baking sheet with a wire rack; set aside.
4. Meanwhile, melt 2 tablespoons of the butter and whisk it together with the milk, eggs, sugar, vanilla, cinnamon, nutmeg and salt in a bowl.
5. Slowly whisk in the flour until smooth.
6. Pour the batter into a large shallow dish.
7. Lay 2 pieces of the dried bread in the batter and briefly soak both sides, about 30 seconds per side.
8. Meanwhile, melt 1 more tablespoon butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
9. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet.
10. Cook until golden brown on both sides, about 2 1/2 minutes per side.
11. Transfer the French toast to the wire rack (do not overlap) and keep warm in the oven.
12. Repeat with the remaining bread, butter, and batter.
13. Serve.

white bread, unsalted butter, milk, eggs, sugar, vanilla, cinnamon, ground nutmeg, salt, flour

Taken from www.food.com/recipe/french-toast-americas-test-kitchen-500936 (may not work)