Hangover French Toast

Ah, Sunday morning. The sun is out, the birds are chirping, and you are recovering from the Saturday night events. But you know what sounds amazing right now, brah? French toast. Oh my dear god. *cue drooling*

So after stumbling to the kitchen you come upon the only source of bread you currently have:

The best thing since... wait.

And any chef that's worth their salt will tell you French toast is made with French bread. But you don't have that. Well screw it, you're going to have to make do.

So here's what you gotta do to make this work.

This bread is toast.

Toast the bread. Traditionally you're supposed to leave out the nice thick French bread overnight to make it stale. You didn't have that sort of forethought. You were busy doing... Well you don't remember. That's okay. Toasting will dry out the bread nicely.

Baby food (think about it)

Crack open some eggs and add a sploosh of milk (or milk substitute, or water if you must) and a pinch of salt (not for taste, salt (and acidity like lemon juice, but that would curdle the milk) will actually help eggs cook at a lower temperature but keep it more tender) and whisk briskly. And due to the amazing amount of calories you consumed yesterday I expect you to put some arm muscle into this task. It's honestly the least you can do.

Fantastic!

Sprinkle cinnamon on top of your mixture (and again before you dip a new slice). Heat up oil on the pan. Now dip the toasted bread in the egg mix. Let it become pliable and place in the pan.

*sizzzzzleeeee*

Fry until it's a light brown on both sides and when you touch it lightly with your spatula it springs back. Like a pillow. A delicious pillow.

This needs no words.

You should be able to yield approximately 2:1 (French toast : egg). Keep that in mind when your "friends" wake up and detail you on why there is black marker on your face. Serve theirs cold.