One solution to both ends of the loaf!

I really like the end pieces of bread. But that isn't usually the case with most people. Lately I've been using the beginning and ends of the loaf for french toast. I find the thicker the bread the better. If the bread is thin, use it to feed the birds!

I take a raw egg or two, beat them with some milk (any kind of milk will do, I use non-fat cow milk) and some ground cinnamon. You don't want to use the same amount of milk to egg; the mixture will be too runny. More egg to milk. Really mix in the cinnamon or it will just clump up and stay on the top of the milk.

Have your frying pan ready on medium heat. I use PAM between every piece of toast that I make. You can really be decadent and use BUTTER!! If you do use the butter be extra careful to watch the heat so the butter doesn't burn.

Take your piece of dry bread and soak it in the liquid mixture. You want to just dip it completely under the liquid and then turn it over. Don't leave it in too long or it will come apart. You should be able to handle it with a fork or spatula.

Now you can put it into your prepared pan and "cook" it. I like to kinda squish the bread down with the spatula while it is cooking to flatten it. (explanation later)
Flip it over as soon as it gets brown. You want both sides browned but NOT cooked dry! Now you can put it on a plate and dust with powdered sugar. You can butter it and add maple syrup or other flavored syrup!! YUM!

The reason that I flatten out my french toast is that I make up quite a few of them at once (not just with the ends or beginnings) and freeze them for later use. I bag them in sandwich bags...hmmmmmmmmmmmmm(I am going to try using tin foil and see if I can reuse the pieces...) This way I can just pop the piece of french toast into the toaster then dress it with goodies. It isn't just as good as being freshly made; but it will do in a hurry!

I hope the beginnings and ends of your loaf find a new use. Later, KRKK