Fans of sweet breakfasts will love this pain perdu—the French version of, well, French toast—with a crisp, buttery outside and rich, custardy interior. Pain perdu roughly translates to “lost bread” (lost meaning day-old or stale bread that may have been thrown away). Because it’s a bit drier than its fresh counterpart, slightly stale bread is the perfect vehicle to absorb the creamy and sweet egg custard that’s a signature component of this dish. Make sure to soak the toast until all the custard is absorbed, and definitely use butter (not oil) when you’re cooking; the butter browns up a bit in the pan with the pain perdu, emphasizing the rich, nutty, caramel notes of this dish. Although it was originally enjoyed more as a dessert than a breakfast in France, here in America we have adopted this bread-saving technique as a way to start the day. But we encourage you …