There's something deeply satisfying about making French toast from scratch on a weekend morning. I grew up watching my grandmother whisk together eggs and milk in a shallow dish, then carefully dip thick slices of challah before laying them in her cast iron skillet. The sound of that first sizzle and the smell that filled the kitchen made everything feel special. French toast has this wonderful history that goes back centuries. Originally called "pain perdu" or "lost bread" in France, it was created as a way to use up stale bread that might otherwise go to waste. Jewish cooks have been making their own versions for generations, often using challah or other enriched breads that work beautifully for this technique. The key is finding that sweet spot where the custard mixture soaks into the bread just enough without making it soggy. What makes this recipe work so well is the ratio of eggs to dairy and the technique for cooking. I use whole milk because it creates the richest custard base, and I add just a touch of vanilla and cinnamon for warmth. The secret is letting each slice soak for about 30 seconds per side, then cooking over medium heat so the outside gets golden and slightly crispy while the inside stays custardy. Too high heat and you'll burn the outside before the center sets. This French toast is perfect for Shabbat morning when you want something special but not too complicated. I like serving it with fresh berries, a dusting of powdered sugar, and real maple syrup. It pairs beautifully with coffee or fresh orange juice, and if you're feeling fancy, a dollop of whipped cream never hurts.