INGREDIENTS

• 1 large egg
• 2 tablespoons unsalted butter, melted, plus extra for frying
• ¾ cup milk
• 2 teaspoons almond extract
• ⅓ cup unbleached all-purpose flour
• 2 tablespoons sugar
• ¼ teaspoon table salt
• 6 to 8 slices day-old sandwich bread
• 1 tablespoon of butter for each slice, 6-8 slices total

PREPARATION

1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes.
2. Meanwhile, beat egg lightly in shallow pan or pie plate.
3. Whisk butter into egg.
4. Whisk milk and almond extract into mixture.
5. Finally, whisk flour, sugar, and salt. Continue to whisk until smooth.
6. Soak bread without over-saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
7. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second.
8. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.

Recipe credit: Make Better Food / CC BY

Photo credit: Make Better Food / CC BY