“Bread is the staff of life.” Jonathan Swift

It should come as no surprise that the French don’t call this breakfast and brunch favorite French Toast. They sometime refer to it as pain d’or – golden bread – because of its color. In French households they also call it pain perdu – lost bread – because it’s made from leftover bread from the day before.

At Fandango we use fresh bread for our French toast; not because day-old bread wouldn’t work, but because there’s no way to know how much leftover bread ther’d be each morning.

4 eggs, slightly beaten

1 ¼ cups milk

2 ½ tablespoons sugar

1 pinch cinnamon

1 dash vanilla extract

8 thick slices of egg bread

When you’ve mixed all the ingredients except the bread in a pan or baking dish, soak the slices of bread in the mixture, turning them so that both sides get saturated. Brown them on each side in a buttered, hot skillet or pan.

Serves 4