8 slices firm bread (preferably white or challah), sliced about ½" thick
1½ cups whole milk
6 large egg yolks
3 tablespoons light brown sugar
2 tablespoons unsalted butter, melted plus 2 tablespoons for cooking
¼ teaspoon salt
1 tablespoon vanilla extract

8 slices firm bread (preferably white or challah), sliced about ½" thick 1 ½ cups whole milk 6 large egg yolks 3 tablespoons light brown sugar 2 tablespoons unsalted butter, melted plus 2 tablespoons for cooking 1 tablespoon vanilla extract

1. Stale the bread by setting it out on a cooling rack uncovered overnight.

2. Whisk milk, yolks, sugar, melted butter, salt, and vanilla in large bowl until well blended. Transfer milk mixture to 13x9-inch baking pan.

3. Working with 3 slices of bread at a time, dip into custard for 20 seconds. Using a spatula turn bread over and soak for another 20 seconds. (Bread should be saturated but not falling apart.) Transfer soaked bread to baking sheet or tray and continue until all bread is soaked.

4. Heat ½ tablespoon of butter in a 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Wipe out skillet with paper towels. Repeat cooking remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch.