Gather your ingredients.

Break your eggs carefully into the dish. You will mix and dredge in the same bowl.

Using a whisk or fork, scramble the eggs. They will lighten in color as you stir.

Add cinnamon and vanilla. Stir in very well.

Add the heavy cream or milk. You may need to add a T of water or milk if your mix is thick.

This is how your dredge will look with the cream, cinnamon, and vanilla incorporated.

Preheat your pan to medium and add ½ of the butter. We will be cooking two slices of french toast at once.

Slip a piece of bread into the dredge, pressing lightly with your fork or clean fingers. The bread is soaking up the egg mixture like a sponge.

Turn the break over, again lightly pressing. The total time in the egg shouldn’t be longer than 15 seconds per side, or it will soak up too much egg. This creates french toast that doesn’t quite cook up tender and is too soggy. 

Repeat 9 with the second slice of bread, nudging if they both need room to fit. If your pan can only fit one piece of bread, don’t force it. You can keep them warm under a lid while the rest cook. Cook the second side for three minutes.

Remove the first two french toast slices. Add the remaining butter for your next two slices of bread. 

Pot lid over the plate helps keep the toasties warm until all are done.