French Toast With Panko

• 2 eggs
• 13 cup half-and-half
• Salt and freshly ground black pepper
• 1 cup panko
• 2 slices good-quality white bread, each an inch thick
• 1 1/2 tablespoons butter
• Marmalade, jam, maple syrup or confectioners' sugar (optional)

1. Beat eggs in a shallow bowl, and stir in 2 tablespoons half-and-half.
2. Season lightly with salt and pepper.
3. Place half the panko on each of two salad-size plates.
4. Place a slice of bread in the egg mixture, allow to soak 30 seconds on each side, then place on top of the panko on a plate.
5. Repeat with the second slice of bread.
6. Move bread slices around in the panko.
7. With a fork, get as much of the crumbs as possible to adhere to the bottom and sides of the bread.
8. Place a nonstick skillet large enough to hold both slices of bread over medium-high heat.
9. Divide the butter in half, and place each piece in a spot in the skillet where a slice of bread will go, then immediately put the coated bread on top of the butter, panko-side down.
10. Saute until the panko is golden, about 3 minutes, then pour the remaining half-and-half on top of the bread.
11. Don't worry if some of the liquid spills into the pan.
12. Turn the bread, and saute until golden on the other side.
13. Then serve at once, with any of the optional toppings.

eggs, salt, white bread, butter, marmalade

Taken from cooking.nytimes.com/recipes/1808 (may not work)