In Marion Cunningham’s classic The Breakfast Book, she passes on her “favorite” french toast recipe. She learned it from James Beard (she was one of his most famous students: she did the 80s revision of Joy of Cooking) who found it in the dining cars of the Santa Fe railroad, back in the good old days.
Using Iggy’s French Pullman loaf, dip three slices in: 2 eggs, 1/4 cup whole milk, 1/4 tsp nutmeg, and a big pinch of salt (I add a few drops of vanilla extract). Then press the coated bread (both sides) onto a plate of slightly-crumbled corn flakes. Fry in butter until brown and crisp. Serve with confectioner’s sugar and maple syrup. A wonderful treat for a weekday dinner!