8 thick slices challah bread
1 1/2 cups whole milk, warmed
2 tablespoons unsalted butter, melted, plus 2 more tablespoons for the pan
3 large egg yolks
Maple syrup
Whisk together milk, melted butter, and egg yolks in a 9-inch square baking dish. Heat oven to 200 and place a baking sheet on the middle rack.
Heat one half tablespoon of butter in a 12-inch nonstick skillet over medium heat. When the butter foams, shake and tilt the pan to spread the butter across the bottom. Dip two pieces of bread into the egg mixture, soaking 10 seconds per side. Allow excess to drip off, then add to pan. Cook 3 minutes per side, lowering heat if needed so it doesn't cook too fast. Place toast on baking sheet in warm oven while you cook the remaining two batches. Serve with maple syrup.
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