Ultimate French Toast

I make French toast so often. I make cinnamon French toast. I make orange French toast. I make French toast with plums. But up till recently all my variations on a theme have been sweet and I really felt the need for a savory version. And my parmesan French toast is so comforting when I get back late at night having unaccountably missed my dinner. But it really makes the perfect I need just a handful of ingredients for this and this being parmesan French toast that's the next ingredient. Very finely grated so that the bread can absorb it. I want a bit of heat. Paprika gives me sweet heat. Sometimes I need a bit more fire and then I go for the cayenne. This brings its glorious color as well. I want tang first from some Worcester sauce and then for some Dijon and the mustard gives a much more intense savoriness. And I need this to be runnier so that it's easier for the bread to absorb. That means a little bit of milk. Whisk it together. I like to use sourdough bread for this or anything that's got a bit of bite to it. But if you're using normal bread then I'd advise you to let it stale just a little. And then these slices need to bathe in this sunny mixture just until they're soaked through and soft but not fall into pieces. These are ready to be turned now and they can drink up the rest of the eggy mixture in the dish. Just want to spoon over the last little bit of this glorious golden mixture. I'm ready to get frying. I want butter. Certainly want butter but I want a bit of oil as well just to stop it burning. That's bubbling away cheerfully so I will lower in the parmesan soaked bread. I favor a pair of implements when cooking. Let's see if it's ready to turn. Yes it is. Cook on this side. Gonna get my plate. Not that I'm impatient or anything. As you can see this is all so gratifyingly simple to make and I can happily eat it any time of the day.