French Toast

For 2 servings, use 4 thick bread slices, 2 eggs, 100 ml milk, 1 tablespoon sugar, 0.5 teaspoon vanilla extract, 0.5 teaspoon cinnamon, 2 tablespoons butter, 2 tablespoons maple syrup, and 1 teaspoon powdered sugar. Beat the eggs in a wide, shallow dish, then whisk in the milk, sugar, vanilla, and cinnamon until the mixture is even and no streaks remain. Dip the bread one slice at a time, soaking each side for about 30 seconds. Lift it gently with tongs or a spatula before the saturated bread begins to tear. Preheat a skillet over medium-low heat and melt 1 tablespoon butter. When the foam settles and the butter smells nutty without becoming dark, place the slices in the pan without overlapping. Cook the first side for about 2 minutes and leave the bread unpressed. Turn each slice when the edges look slightly set and the underside is golden. Melt the remaining tablespoon of butter around the bread and cook the second side for about 2 minutes. Lower the heat if the surface darkens before the center has warmed through. Transfer the toast directly to plates and drizzle with the maple syrup. Add the powdered sugar immediately before serving so it remains light on the surface. Slightly stale bread is especially useful because it absorbs the egg mixture more readily than very fresh bread.