French Toast I

Whisk together the egg, milk, sugar, and salt in a shallow bowl until well combined and smooth.

Heat the lard in a large skillet over medium heat until it is hot and shimmering.

Working with one slice at a time, dip the bread into the egg mixture, coating both sides evenly but not letting it become soggy.

Place the coated bread slices into the hot skillet in a single layer, working in batches if necessary to avoid crowding.

Cook the first side until golden brown and crispy, approximately 3 minutes, then flip carefully with a spatula.

Cook the second side until golden brown and crispy, about 2 to 3 minutes, then transfer to a serving plate.

Repeat the dipping and frying process with the remaining bread slices, adding more lard to the skillet if needed.

Serve the French toast warm, immediately after cooking.