SINSULL, we sorely miss the red current bushes we once had.

Some posters here don't know how French Toast is made (and it may not have originated there; I don't know 'who done it').

Our Recipe:
Four large beaten eggs
1 cup 2% milk (or a little more)
1-2 tablespoons sugar
Teaspoon cinnamon
Teaspoon pure vanilla extract
Whisk in a large bowl.
(I have an extra egg and milk, etc. on the side in case additional mix is needed).

Slice day-old French or Sourdough bread, 1 inch thick

Dip bread slices in the mix until well soaked and transfer to the hot skillet with a spatula. The large skillet, at medium heat (or slightly less) contains two tablespoons melted butter.

When bottom of bread becomes golden brown, flip over and brown top as well. As slices are cooked, more butter is added to the skillet.

We have plates heating in the oven, one on which to place the cooked slices as they are taken from the skillet, two for the table.

The maple syrup (or other) should be warm.

Serve with crisp bacon.

Toast with a topping it is not. The word 'toast' is misleading.