Ever since our Paris trip, we’ve been having a loaf of crusty baguette with almost every meal. Unfortunately, with only two people at home (be it two people who really like bread), we often have leftover bread that loses its texture and taste the next day.

During the colder seasons, I like to turn stale bread into rich and sticky bread puddings like this one. But in the summer I opt for lighter dishes like French toast (aka “pain perdu”).

“Pain perdu” means “lost bread” in French. It is a way to reclaim old, stale, “lost” bread by soaking it in an eggy mixture and frying it in a pan. It is traditionally served with powdered sugar or syrup, but as you will see later, I’ve got a few other ideas to jazz up this classic dish.

You don’t have to use baguette for French toast, but your bread should be pretty sturdy and absorbent. Thick slices of of challah will work, as will whole-grain bread studded with raisin. I like making this with baguette (aside from the fact I always have them on hand) because the smaller slices look more sophisticated on a plate.

French toast is really versatile. It can be sweet served with drizzles of honey and fresh fruit. It can also be savory with tender scrambled eggs and sweet summer tomato slices on top. It can even be sweet and savory served with crispy bacon (veggie bacon at my house) and rich maple syrup.

Nothing beats eating a loaf of fresh bread for dinner. But waking up to the smell of cinnamon, vanilla and toasted bread the next morning is a close second.