An amazing French toast recipe that works well for Challah and sandwich bread. If you don't have almond extract, substitute vanilla extract for an equally fantastic french toast.

Prep: 5-10 min Cook: 3 min per slice Total: About 30 min Makes 6-8 slices

Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes.

1 large egg

Meanwhile, beat egg lightly in shallow pan or pie plate.

2 tablespoons unsalted butter, melted, plus extra for frying

Whisk butter into egg.

¾ cup milk

2 teaspoons almond extract

Whisk milk and almond extract into mixture.

⅓ cup unbleached all-purpose flour

2 tablespoons sugar

¼ teaspoon table salt

Finally, whisk flour, sugar, and salt. Continue to whisk until smooth.

6 to 8 slices day-old sandwich bread

Soak bread without over-saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.

1 tablespoon of butter for each slice, 6-8 slices total

Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second.

Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.