Buttermilk French Toast
['1 1/2 cups well-shaken buttermilk', '4 large eggs', '3 tablespoons sugar', '1/4 teaspoon salt', '12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)', '4 1/2 tablespoons unsalted butter, divided', 'warm maple syrup']
Preheat oven to 200°F.
Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.
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