I whisk egg, milk and vanilla extract in a bowl, drown the bread in it then fry it in a skillet, along with the rest of the batter. I try and make it with bread that is not quite fresh - I read somewhere that the French originally made it with very stale bread.

I like eating it with canned fruit.

(My mother, when I was little, would always make it with cinnamon, but she learned somewhere you could make it with vanilla extract instead and since then I eat it with vanilla.)

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Si à travers nos veines coule encore le sang...
Si dans les jeux d'enfants on entend encore l'accent...
Si nous sentons encore l'espoir de nos grands-parents...
Si dans les voiles du large souffle encore le vent...
Y'a jamais eu de Grand Dérangement.