Instructions

1. Portion the ingredients for the egg mixture in separate bowls. Use a ratio of 2 tablespoons of superfine sugar to 1/4-cup whole milk to 1 egg for every two pieces of toast.

2. Add the eggs, milk and a pinch of salt to the bowl of a stand mixer. Whisk the eggs on low until fluffy and bubbly, about 2 minutes. Set the heat to medium and whisk for another minute, then set the heat to high and whisk for another minute.

3. Add the superfine sugar to the bowl while whisking on high, about a tablespoon at a time. Let the sugar incorporate completely before adding more.

4. Scrape the egg mixture into a shallow dish. Place the bread into the egg mixture and let it soak for about 5 minutes. Set the oven to 250 degrees Fahrenheit.

5. Lift the bread from the egg mixture using a thin metal slotted fish spatula. The thin metal slides right under the bread without pressing it, and the excess egg mixture drains through it. Place the soaked bread on a wire rack set on top of a pan or dish.

6. Heat about 1 1/2 tablespoons butter for every 2 pieces of toast in a large heavy-bottomed saute pan over medium heat. Place the toast in the pan when the butter starts to froth.

7. Brown the toast on both sides, about one minute on each side. Turn the toast over with a thin metal spatula. Transfer the toast to a baking sheet and place it in the oven.

8. Heat the French toast in the low oven for about 5 minutes, just enough for it to heat through. Remove the pan and serve.