Preparation

• Locate a baking dish that will accommodate your bread during soaking based on your cooking method.
• In a medium mixing bowl, whisk the eggs, maple syrup, and vanilla extract until no white streaks remain.
• Pour in the half and half, add the zest and salt. Whisk until incorporated.
• Transfer the milk mixture to a baking dish large enough to accommodate the bread. Place the bread in the custard, flat. Soak each side for about 4 minutes.
• Meanwhile, heat your griddle or well seasoned 10 inch (25 cm) cast iron skillet over medium heat.
• Once warm, add half a tablespoon of butter per 2 pieces of bread to the pan and allow it to melt.
• Transfer the soaked bread to the skillet, allowing the custard to drain off a bit before placing it in the pan.
• Cook low and slow on medium to medium-low heat for 5-7 minutes on each side or until golden-brown and fragrant. Adjust the heat down to prevent the butter from burning.
• Remove from the heat and share right away, or hold on a sheet pan in a warm 200 Fahrenheit (93 Celsius) oven until ready for sharing.
• Slice pieces in half and share warm with a pat of butter, warm pure maple syrup, sprinkle of powdered sugar, and if desired, slivered almonds or candied maple pecans.