Tina Ujlaki likes French toast only when it's piping hot, so she browns the egg–soaked slices quickly on the stove and then finish cooking them all at the same time in the oven. You could certainly cook them all the way through in the skillet, too.
If you like, you can vary the basic custard mixture by adding flavorings—cinnamon or cinnamon sugar, vanilla, nutmeg, orange zest or maple syrup.
Six 3/4- to 1-inch-thick slices of challah or other bread
Unsalted butter and/or vegetable oil
Berries and warmed pure maple syrup
Preheat the oven to 375°. In a medium bowl, beat the eggs with the milk. Slowly draw a slice of bread through the custard mixture once or twice and set it on a plate. Repeat with the remaining slices, stacking as you go. Let stand until the custard mixture is absorbed.
Heat a griddle or large nonstick skillet and grease well. Carefully add as many slices as will fit in a single layer and cook over moderately high heat until browned on both sides, about 4 minutes. Transfer to a baking sheet and repeat with the remaining slices.
Bake the French toast for 4 to 5 minutes, or until puffed and just firm to the touch when lightly pressed. Dust with confectioners' sugar and serve immediately with berries and maple syrup.