Cut four generous slices of challah bread; set aside

Find a container deep enough for dredging and large enough for the bread slices.

Have a fork and two dinner plates at the ready.

Crack the eggs into the container. Add milk, cinnamon, and vanilla and whisk all together so that eggs are broken up and ingredients are fully incorporated.

Take once slice of bread and press it face-down into the egg mixture. Let it soak for about 20 seconds, then flip it over using the fork and press the other side into the egg mixture. After soaking for about 20 seconds, remove the slice to one of the dinner plates you have waiting.

Repeat this with remaining slices of bread, stacking the soaked slices on top of each other as you go.

Heat 2 tablespoons butter in a large pan over medium heat. Once butter is melted and bubbling, add two slices of the soaked bread to the pan. Cook for 3-4 minutes until golden-brown, then flip and cook on the other side for 3-4 minutes. You might want to flip the slices one more time if one side starts to get too brown. Transfer to the remaining clean dinner plate when done and keep warm.

Repeat with remaining two slices. Serve immediately with syrup.