Add the eggs, milk, sugar, cinnamon, and vanilla to a wide bowl.

Whisk everything together until the eggs are completely blended and the mixture looks fairly smooth. A little foam on top is fine.

If some cinnamon floats around instead of mixing in perfectly, don't worry about it. It happens.

Place a large skillet or griddle over medium heat.

Add about 1/2 tablespoon of butter and let it melt. The butter should be melted and lightly sizzling, but it shouldn't be turning dark brown.

Here's the thing: high heat makes French toast look like it's cooking faster, but the outside can brown before the middle has warmed through. Medium heat is much easier to work with.

Take one slice of bread and dip it into the egg mixture.

Flip it so both sides are coated, then lift it out fairly quickly. For thick bread, about 5 to 10 seconds per side is usually enough.

You want the bread soaked through enough to become soft in the middle, but it should still hold its shape. If it starts feeling floppy when you pick it up, you've probably left it in too long.

Place the dipped bread in the hot skillet.

Cook for about 2 to 3 minutes on the first side, or until the bottom is golden brown. Flip and cook the other side for another 2 to 3 minutes.

The exact time depends on how thick your bread is and how hot your skillet runs. If the outside is getting dark before the center feels cooked, turn the heat down slightly.

Repeat with the remaining bread, adding another small amount of butter to the skillet between batches when needed.

Transfer the French toast to a plate and serve while it's warm.

I usually go with maple syrup first. Powdered sugar is nice when I remember to grab it, and fresh berries are great when we have some around.