23Today is National Toast Day, celebrating that diverse and easy to make breakfast that just about everyone loves. Toast with just about anything on top is great, but the best kind of toast is French toast! One of the best French toast (or 'pain perdu') recipes is from the Tony Chachere's Cajun Country Cookbook. You can make this with regular sliced bread but I think it's best with a fresh loaf of French bread.

Pain Perdu (Lost Bread)
Tony Chachere's Cajun Country Cookbook, 1972

30 minutes — 4 Servings
2 eggs
1 cup milk
1 cup sugar
1 tablespoon cornstarch
1⁄2 teaspoon nutmeg
sliced white bread (stale)
margarine (or vegetable oil)
powdered sugar

Beat eggs well; add sugar rapidly and continue to beat. Add cornstarch and, when well mixed, add milk and nutmeg. Dip bread slice into mixture, coating each side thoroughly. Use just enough margarine or oil to cover bottom of skillet and fry over moderate heat. Fry each side of slice until golden brown. Serve hot, sprinkle with powdered sugar.

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