French Toast

Directions

1. Arrange a rack in the middle of the oven and preheat the oven to 200 degrees F.
2. Fit a wire rack inside a rimmed baking sheet.
3. Cut bread crosswise into ¾-inch to 1-inch-thick slices.
4. Place eggs, milk, brown sugar, vanilla extract, and almond extract in a 9x13-inch baking dish; whisk until fully combined, no streaks of egg remain, and the sugar is dissolved.
5. Heat a skillet over medium heat; add 1 tablespoon butter.
6. Place as many bread slices as can fit in a single layer into the milk mixture. Soak, flipping once, until drenched but not falling apart, about 15 seconds per side. Quickly remove soaked bread and transfer as many as can fit into to the preheated skillet with melted butter. Add remaining soaked bread to the wire rack inside the rimmed baking sheet.
7. Cook until the bottoms are golden-brown and crisp, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. If the bottoms are getting too dark, reduce the heat to medium-low.
8. Transfer cooked French toast to a second baking sheet and keep warm in the preheated oven until ready to serve.
9. Cook the remaining soaked bread slices, melting 1 tablespoon unsalted butter in the skillet before each batch. Serve with maple syrup and powdered sugar.