4 to 6 slices white bread, 3/4 inch thick, cut from French or other unsliced
bread
3 eggs
3/4 c. milk
1 tbsp. sugar
1/8 tsp. salt
butter

In a glass baking dish, arrange bread close together so that no space is left unfilled. Mix together eggs, milk, sugar and salt. Slowly pour about half of the egg mixture over the bread slices, making sure no portion is left dry. Immediately turn each slice over with care and pour remaining egg mixture over the bread.

There should be only one layer of bread in the dish; cover pan with foil or plastic; refrigerate overnight. To serve lift bread slices out and brown lightly on each side in a small amount of butter in a heavy skillet. Serve with syrup.

HOMEMADE MAPLE SYRUP
1 c. brown sugar, packed
1 c. granulated sugar
1/2 to 1 c. water
1 tbsp. maple flavoring or to taste

Combine all ingredients, using less water for a thicker syrup. Bring to a boil. Simmer a few minutes. Turn off heat and leave pot on the burner. Syrup that is warm or hot is better for French toast pancakes and waffles than cold syrup.