Step 1

Preheat oven to 200 degrees.

Step 2

In a 9×13 baking dish, make the batter by combining the milk, eggs, vanilla and cinnamon. Beat to combine.

Step 3

Heat a large nonstick pan over medium high heat. Melt 1 tablespoon of butter in the pan. Dredge the sourdough bread in the batter, turning it 3 times and lightly pressing on the bread so it absorbs the batter. Cook 3 slices of the battered bread in the pan at a time. Flip the bread after the first side is crispy, about 3-4 minutes. Melt another tablespoon of butter in the pan before flipping so the second side also cooks in butter. This will make both sides of the bread crispy. Cook the second side until it is also crispy, another 2-3 minutes.

Step 4

Keep the cooked french toast warm by leaving it in the oven in an oven safe baking dish.

Step 5

Repeat step 3 for the remaining bread.

Step 6

Serve warm with maple syrup and more butter (optional). Will keep an airtight container container for 1 week. You can reheat it on the stove in a pan, in the oven, or even in the toaster.