French toast typically isn't my jam, but I'll occasionally make it for my people at home. I love a crispy Belgium waffle most, followed by a butter-slathered pancake short stack with the "fake" stuff/ syrup, as I say. I'm making a few rules for myself on this French toast state of mind, and I'll be more intrigued to make it again and again.

French toast should...

1. always be thick. Let's say at least 1 inch. Pre-cut is OK?

2. have bread origins from a local food establishment or bakery like @kingstonbread. This is the reason I was excited to make it!

3. contain cinnamon and brown sugar in the dairy & eggs

4. get doused in said "fake stuff" if on hand; otherwise, heat the "real stuff" until warm and swirl in butter. Fry the bread in butter, too.

5. Eat one piece at a time, like you would a chicken cutlet. No stacking! Tea on the side.