FRENCH TOAST (AMERICA'S TEST KITCHEN)

Steps:

• Adjust an oven rack to the middle position; preheat oven to 200°.
• Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes; set aside, leaving the oven on.
• Line a second baking sheet with a wire rack; set aside.
• Meanwhile, melt 2 tablespoons of the butter and whisk it together with the milk, eggs, sugar, vanilla, cinnamon, nutmeg and salt in a bowl.
• Slowly whisk in the flour until smooth.
• Pour the batter into a large shallow dish.
• Lay 2 pieces of the dried bread in the batter and briefly soak both sides, about 30 seconds per side.
• Meanwhile, melt 1 more tablespoon butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
• Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet.
• Cook until golden brown on both sides, about 2 1/2 minutes per side.
• Transfer the French toast to the wire rack (do not overlap) and keep warm in the oven.
• Repeat with the remaining bread, butter, and batter.
• Serve.