Bread Galette

Adapted from an early Jacque Pepin cookbook.

This tastes like French toast.

8 ounces leftover good quality bread, crusts removed
1 cup milk (more or less, depending on dryness of bread)
4 eggs, lightly beaten
1/2 teaspoon salt
2 tablespoons granulated sugar
Oil or butter or equal amounts of each

Break bread into pieces, combine with milk, and work with your hand until all the milk has been absorbed and the bread is soft. Add the eggs, sugar and salt and mix well.

Heat about 2 tablespoons oil/butter in an 8-inch skillet. For each pancake place approximately 3 tablespoons of batter in oil. Spread with back of spoon so it is about 1/4 to 1/2 inch thick and 3 to 4 inches wide. Cook on medium to high heat about 3 minutes on each side.

Serve with whatever you usually do with French toast.