I had a few slices of old bread, and a lazy day off. Therefore, French toast!

Bettie and I are both averse to dairy, so if there’s milk in the fridge, it means we have company.

French toast batter is mostly eggs, a bit of water, some milk, and sugar for caramelization (pass), plus vanilla for flavor (forgot).

The missing part was milk – but we did have some leftover ricotta cheese only a month past due.

Mix it up, baptize the bread, cast iron skillet, room temperature butter, and a teaspoon of maple syrup. Mmmmm!

Yes, I licked the plate.