Adapted from online.wsj.com
tablespoons unsalted butter, melted
tablespoons brown sugar
tablespoon vanilla extract
¾-inch-thick slices day-old white Pullman bread
Powdered sugar, for garnish
In a wide, shallow bowl, combine milk, egg yolks, butter, brown sugar, salt and vanilla. Whisk until well blended. Working with one slice at a time, dip bread in custard until thoroughly moistened but not soggy, about 15 seconds per side. Let excess custard run off into bowl, then transfer slices to a plate and set aside. Set a large frying pan over medium heat. Swirl in enough oil to just coat bottom of pan and heat until it begins to shimmer, 1-2 minutes. Add two custard-dipped bread slices to pan and fry until crisp and golden brown, about 4 minutes per side. Transfer slices to a paper-towel-lined plate and tent loosely with foil to keep warm. (Leave a small opening between foil and plate to prevent toast from becoming soggy.) Repeat with remaining slices, adding a bit more oil if pan gets dry. To serve, divide slices among four plates and top each serving with a squeeze of lemon juice and a light dusting of powdered sugar.