Ultimate French Toast

Developed January, 2011. By separating the eggs, the coating turns crispy, and the bread inside becomes custardy, rich, and somewhat sweet.

2 eggs, separated
4 thick slices of challah or good-quality sandwich white
3/4 c milk
1/2 t sugar
1/2 t vanilla extract
1 T butter, melted and cooled
1 T butter for grilling

In a flat soup bowl, beat the yolks until smooth. Slowly stir in the milk, sugar, and vanilla. Whisk smooth. In another soup bowl, whisk the whites until frothy. Stir in 1 T of the milk mixture. Whisk in the melted butter.
Prepare the bread by drying in a toaster oven at 275 degrees F. for 10 minutes. Heat a griddle or non-stick skillet to 350 degrees F. Add butter. One at a time, soak both sides of the bread in the milk mixture until almost saturated, drain, coat both sides with egg white, and place on griddle in sizzling butter. Repeat for the remaining slices. Grill for about 4 minutes, turn, and finish for 3 minutes more. Serve with warm maple syrup, cinnamon-sugar, or a fruit sauce. Serves 2 ~ 4.