Whisk the eggs in a bowl. Add the vanilla, milk, and a dash salt. Whisk together.
Melt the butter in a frying pan over medium heat. While this is going on, place the first piece of bread in the egg mixture. Let it soak in for a minute.
Turn the bread over and let it soak up all the nutrient dense eggy goodness that it can- another minute or so.
Place egg-soaked bread in the frying pan. Cook until lightly brown- lift a corner with a spatula to see where you're at. Flip, and brown the other side. Cook the other slice of bread the same way. Keep cooked French Toast warm in the oven at 250° while more are cooking.
Top with whatever you'd like- some of our favorites are local honey, our elderberry preserves or maple syrup. Optional- sift a dusting of powdered sugar on top for a restaurant appearance.
Optional: add in to egg mixture either of the following: 1/2 teaspoon cinnamon or 1/2 teaspoon pumpkin pie spice
Freeze for later! Make extra, set them on a cookie sheet in the freezer. Take them out after an hour or so, and place in a freezer bag, back into the freezer. Now you have breakfast for days!