1 recipe custard
1 loaf french or challah bread, sliced into 1-inch thick slices
1/2 c butter
About an hour before cooking the french toast, prepare the custard, omitting scalding the milk – just use those proportions and whisk all together in a large glass baking pan until well combined. Then lay the bread slices in the custard and allow to soak, turning once.
(My largest baking pan is only large enough for half a loaf of bread, so after I mix my custard, I reserve half of it for the second batch of bread, and soak and cook my bread in two batches.) Melt the butter on a large griddle set at 300 degrees (if cooking in two batches, use 1/4 c butter at a time). Cook the french toast, for at least 5 minutes each side, or until the custard is cooked through. Serve with butter and maple syrup, or fresh sliced strawberries that have set in a little sugar to make a syrup.
Gluten restrictions: use gluten-free bread instead of french bread.