From contributor Alex Bliss

Forgot to turn off the alarm on those late-start days? You’re not alone. So use your time, and have a hearty, delicious breakfast: french toast. This recipe, courtesy of the Wall Street Journal, is a perfect morning treat best paired with raspberries, blueberries and similar fruits, and maple syrup. Best of all, any fancy breakfast calls for bacon–and what’s not good with bacon?

French toast can get pretty complicated, especially for those who prefer it stuffed with apples and other tasty add-ons, but this recipe is simple enough for anyone, and uses ingredients you’ll find anywhere.

Brown Sugar French Toast

Total Time: 35 minutes Serves: 4

1 cup milk

4 egg yolks

2 tablespoons unsalted butter, melted

3 tablespoons brown sugar

½ teaspoon salt

1 tablespoon vanilla extract

Eight ¾-inch-thick slices day-old white Pullman bread

Vegetable oil

1 lemon

Powdered sugar, for garnish

1. In a wide, shallow bowl, combine milk, egg yolks, butter, brown sugar, salt and vanilla. Whisk until well blended.

2. Working with one slice at a time, dip bread in custard until thoroughly moistened but not soggy, about 15 seconds per side. Let excess custard run off into bowl, then transfer slices to a plate and set aside.

3. Set a large frying pan over medium heat. Swirl in enough oil to just coat bottom of pan and heat until it begins to shimmer, 1-2 minutes. Add two custard-dipped bread slices to pan and fry until crisp and golden brown, about 4 minutes per side. Transfer slices to a paper-towel-lined plate and tent loosely with foil to keep warm. (Leave a small opening between foil and plate to prevent toast from becoming soggy.) Repeat with remaining slices, adding a bit more oil if pan gets dry.

4. To serve, divide slices among four plates and top each serving with a squeeze of lemon juice and a light dusting of powdered sugar.