American-style French toast

Beat the eggs slightly in a shallow dish, then stir in the milk and sugar. Soak the bread in the batter one slice at a time until soft, then fry in about 15 ml of hot clarified butter or vegetable oil until golden brown. Serve topped with butter and warm maple syrup.

Notes:

• Fresh bread can be used if left out for 4-8 hours on a cooling rack to dry out a bit. Putting in a 100° C (220° F) oven will speed things up.
• It's preferable to avoid the heels, and to use a bland bread that has relatively more crumb and less crust.
• Use a non-stick pan and as little oil as possible to keep the French toast from being greasy.
• Fake maple syrup (flavored corn syrup with caramel color) is not nearly as good as the real thing.
• This recipe differs from French pain perdu in that it is sweetened with maple syrup rather than from a larger quantity of sugar added to the batter.