Did you grow up eating French toast on the weekend? Perhaps your mom or dad taught you their simple approach: beat together eggs with milk, stir in some cinnamon and nutmeg, and maybe some vanilla and a little sugar. Let slices of bread (in my family challah was the preferred bread — but definitely an egg bread) soak in the mixture. Then you melt butter in a large skillet and cook the slices until they’re nice and brown. And, of course, drown the slices in maple syrup. It was a family classic.

So, it was a revelation when I learned how Breakfast Republic’s executive chef Cesar Garcia makes the local chain’s very decadent version — and it has inspired me to rethink how I make mine. I’m not just talking technique, but also the idea of incorporating other ingredients to reflect the seasons, a brunch theme, or just to play with favorite foods. I wrote about this over-the-top way of making both French toast--and bacon—for The San Diego Union-Tribune, and included a few recipes for readers to make at home.