This is the way my mom makes French toast, and it's fantastic. Growing up, I didn't realize French toast was a sweet thing, because we always made it this way: thin slices of Jewish rye, dipped in egg, fried until golden, and served with plenty of salt and pepper. The rye bread keeps its tangy flavor, but soaks up the egg and becomes almost custardy in the middle. The caraway seeds in the bread stay crunchy, which adds a wonderful contrast. This is still one of my favorite breakfasts.

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