Beat the egg slightly in a shallow pan.  Whisk in the butter; then the milk;  then the vanilla;  then the Controy; and finally the sugar, cinnamon, flour and salt.  Continue whisking until smooth.  Place about 2 Tbsp. butter in a large skillet over medium heat.  Soak the bread without saturating (about 40 seconds per side).  Transfer the prepared bread to the skillet.  Cook until golden brown (about 1 minute 45 seconds on the first side and 1 minute on the second).  Remove to a plate, sprinkle with powdered sugar, and serve immediately (maple syrup is the only way to go).  Add more butter to the skillet and repeat for the next batch.

Our comments:  This is best if the bread is a day old.  Of course you can use any kind of bread you like, but we prefer challah.  Use less flour for denser bread so the batter can penetrate more easily.  Vary the flavor by (1) adding 3/4 tsp. cinnamon to the batter, (2) adding 1/2 tsp. nutmeg to the batter or (3) substituting almond extract for the vanilla.