In a large bowl, whisk together the milk, eggs, sugar, vanilla, and salt until homogenous.
Lower the challah into the bowl to allow to soak while you melt the butter in a large skillet on medium-high heat.
Remove the challah, drip off any excess batter, and add to the skillet. There should be room for all four pieces.
Cook for about a minute or two and start to check the bottom to see if it's turning golden brown. When it's a deep bronze color, flip over and cook another minute on the other side.
Remove to two plates, dust with powdered sugar (if you have it), and serve with maple syrup.
