Un: Soak some stale or dried brioche, baguette, or pain de mie (white bread) in beaten eggs with milk or cream until a bit soggy (up to 10 or 15 minutes). You can also add flavor to the custard, such as cinnamon or rose water, or both.
Deux: Brown in butter, preferably in a cast-iron skillet, on both sides. Sprinkling sugar on the eggy bread before frying will give it a sweet crunch. If you are preparing several slices, keep them warm on a half-sheet pan in a 200-degree oven.
Trois: Serve with powdered sugar, fresh or preserved fruit, honey, or maple syrup. Lose yourself.