6 large eggs
1/2 cup milk whole
1/2 teaspoon vanilla extract
8 slices challah, cut 1-inch thick
1 1/2 tablespoons unsalted butter
Beat the eggs, milk and vanilla extract in a bowl and pour into a wide pan. Add the slices of challah and let them soak for 2-3 minutes, turning once. Heat the butter over medium heat. When the butter has fully melted and started to gently bubble, cook the soaked bread slices for 2-3 minutes per side or until lightly browned and crispy.
Use two pans or cook half the slices at a time and keep cooked slices warm in a preheated 140-degree oven (repeat with the remaining slices). Serve with your favorite toppings and enjoy.