Butter a nonstick griddle and heat to 350 degrees, or melt 1 tbsp unsalted butter in a large nonstick skillet
over medium-high heat. In a shallow dish, whisk together 6 eggs, 1 cup
milk, 1 tsp vanilla extract and a pinch of salt. Cut 1 loaf (1 lb) challah bread into 3/4-inch-thick slices. Dip into egg mixture; flip over and gently press into liquid. Gently lift slices, allowing excess liquid to drip back into dish. Transfer to hot griddle. Cook 2 minutes, until bottom is browned. Flip over and cook 2 more minutes. Dust with confectioners' sugar and serve with maple syrup. Serves 6.