Cut the domed top off of the loaf. Cut remaining loaf into 1 inch slices, then cut those long slices in half. Let sit out 1-2 days to get dry and firm. Or bake slices at 225ºF for 5-10 minutes to accomplish this quickly.

Whisk together, eggs, milk, salt and cinnamon/vanilla*.

Melt butter in nonstick pan over medium heat. You want it hot enough to sizzle and brown the French toast but not so hot to burn the butter. Adjust heat as necessary.

Dip each slice of bread into egg mixture (both sides) just before placing into hot pan.

Fry each bread slice until golden brown, then flip and fry the other side.

Serve with butter, syrup, powdered sugar and/or fresh fruit.