In a shallow wide bowl or pie plate, whisk together 2 large eggs, 1 tablespoon whole milk, 1 teaspoon vanilla extract, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon and a pinch of salt until well blended and slightly frothy.

Heat pan

Place a nonstick or cast-iron skillet over medium heat and add 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown.

Soak bread

Dip each slice of thick-sliced bread into the custard for 10–15 seconds per side, pressing gently so the bread soaks but doesn’t fall apart. Let excess drip back into the bowl.

Cook

Place the soaked slices into the hot skillet. Cook 2–3 minutes per side, or until golden brown and cooked through. Adjust heat to medium-low if the exterior browns too quickly before the center cooks.

Finish and serve

Transfer cooked French toast to a warm plate. Dust with powdered sugar if desired and serve with 3 tablespoons maple syrup alongside.

Protein

Choose and cook bacon

If bacon is chosen: place 2 bacon strips in a cold skillet and set over medium heat. Cook, turning occasionally, 7–10 minutes until crisp to your liking. Drain on paper towel. Use a separate pan or cook before the French toast and keep warm.

Or cook ham

If ham is chosen: heat a small nonstick skillet over medium heat with 1 teaspoon neutral oil or a small dab of butter. Add 1 center-cut ham slice and cook 1–2 minutes per side until warmed and lightly browned. Remove and keep warm.

Or cook sausage

If sausage links are chosen: heat a skillet over medium heat with 1 teaspoon oil. Add 2 links and cook 8–10 minutes, turning frequently, until browned all over and cooked through (internal temperature 160°F/71°C). Drain and keep warm.

Plate

Place the two French toast slices on a plate and add the chosen protein (2 strips bacon, 1 ham slice, or 2 sausages) alongside. Serve immediately with maple syrup and powdered sugar if desired.