If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan.
If you use a stale baguette, slices should be at least 1/2 inch thick. If the bread is more than a day old, you may need to soak the bread for 2-3 minutes or more, so that it softens up. Be careful that the bread does not soften so much that it crumbles when you lift it out of the bowl.
