pain perdu

Or ‘eggy bread’—pain perdu is slices of ‘lost’ (ie lost because it’s stale) bread soaked in beaten egg and milk, then lightly fried and topped with syrup or fruit or ice cream. Unlike in North America, it’s rarely served for breakfast (outside of international hotels)

In Normandy they make something similar called a croûte normande involving stale brioche stuffed with apple compote, dipped in a mixture of eggs and Calvados, then caramelized in the oven.