Preparation

That half-eaten bag of chips that lost its crisp three days ago? That loaf of bread that's one day past optimal toast territory? They're perfect for each other.

The Resurrection

1. Crush your stale chips in a food processor or by hand in a zip-top bag. You want a mix of fine crumbs and some larger pieces for texture.
2. In a shallow bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon.
3. Spread the crushed chips on a large plate.
4. Dip each slice of stale bread in the egg mixture, letting it soak for 10 seconds per side.
5. Immediately press both sides into the chip crumbs, coating generously.
6. Cook in butter over medium heat until golden and crispy, about 3 minutes per side.

The chips re-crisp in the pan, creating a shatteringly crunchy exterior that gives way to custardy bread. The saltiness plays against maple syrup in a way that'll make you wonder why anyone uses cornflakes. This is French toast that knows what it wants to be when it grows up.