1 loaf of challah cut into 3 inch thick brick size pieces

2 eggs

1 yolk

1 1/2 cups milk

1 tbsp vanilla

4 tsp cinnamon, divided

1/2 cup sugar, divided

1/2 cup unsalted butter, divided

Preheat oven to 350F, prepare a resting rack over a baking tray
Whisk the eggs, milk, vanilla, 1 teaspoon of cinnamon and 2 tablespoons of sugar in a shallow dish.
In a separate shallow dish combine the remaining cinnamon and sugar.
Let the bread slices soak in egg mixture, rotating each slice until custard has absorbed right through, about 2-3 minutes.
Heat bout 1 tablespoon of butter over medium in a non-stick pan.
Let the excess custard drain off the brick. Then fry on all sides until golden brown, about 2 minutes per side
Remove from pan and immediately roll into cinnamon sugar mixture. Transfer to resting rack and bake until cooked through, about 10 minutes.
Serve immediately with more butter and maple syrup