We have no idea if this is how the French actually make French toast, but we suspect not: Bonjour Cafe's version could have won World War II. It uses some incantation to inflate the brioches to the shape and near-size of toasters, keeping the dish airy and sweet. The menu offers three fresh fruit-nuts-cream combinations for toppings, from kiwis and coconut for the Tahiti to Grand Marnier and mango purée for the Suzette. Maple syrup belongs nowhere near this masterpiece of carbohydrates.
