• 6 pieces bread (the older, the better)
• 3 eggs
• 1/3 cup milk
• 2 Tablespoons butter
• cinnamon (optional topping)
• powdered sugar (optional topping)
• berries or sliced fruit like strawberries or peaches (optional topping)
• pancake syrup (optional topping)

In a large, flat dish like a pie pan or cake pan, crack the eggs and beat with a fork.  Add the milk and combine thoroughly.  Heat 1 Tablespoon butter in a large non-stick skillet over medium heat.  When the butter is melted, turn the heat to almost high (7 or 8 on a scale of 0-10) and dip two pieces of bread into the egg-milk mixture.  Quickly coat both sides of the bread, but don’t let it sit in the egg mixture or it will absorb too much liquid.  Move the egg-battered bread to the hot butter and “fry” for 2 minutes on each side.  Melt half of the remaining butter in the skillet and repeat the dipping and frying process with the next two pieces of bread. Melt the last of the butter in the skillet and finish dipping and frying the last two pieces of bread.  Serve warm sprinkled with a light dusting of cinnamon and sugar, or fruit dusted with powdered sugar, or plain with pancake syrup.

Makes 6 pieces (2 pieces for each of 3 people)