Another camera phone photo, sorry. I’m working on replacing my stolen camera, or getting a working one up and running from the camera dude in my house, aka my husband.
There’s something about the airiness of ciabatta that lends itself to french toast very well. It soaks everything up just right, and renders the tough chewiness of the bread a nice soft, spongy consistency. I used one egg, some cinnamon, soy milk, and a dash of sugar. I like to top it with Trader Joe’s blueberry syrup, because it’s runnier than jam but about an eighth the cost of pure maple. I refuse to put high fructose corn syrup (e.g. Aunt Jemima) on my breakfast foods.