Instructions

• In a shallow dish, whisk together 1 1/2 cups buttermilk, 5 eggs, 2 Tbsp granulated sugar, and 1 tsp vanilla extract until smooth (the mixture may seem to curdle at first—keep whisking).
• Preheat a nonstick or well‑seasoned cast‑iron griddle or skillet over medium heat.
• Working with one 3/4‑inch slice of bread at a time, dip a slice into the buttermilk mixture for about 20 seconds per side, or until just soaked through. Let any excess drip back into the dish.
• Place the soaked slice on the preheated griddle and cook until the bottom is golden brown, about 1 to 2 minutes.
• Flip the slice and cook until the opposite side is golden brown and the center is cooked through, about 1 to 2 minutes more. Reduce the heat if slices are browning too quickly.
• As slices finish, keep them warm on a baking sheet in a 200°F oven while you cook the remaining slices.
• Serve the French toast immediately.