I suppose it's called like that...
because you make it with old bread, that would be "lost" (as in wasted) otherwise. I have no idea if that's the correct explanation but it makes sense to me. This is another snack my grand mother would make us (only every now and then, it's not like we had that every day) when we came back from school (I say another because I wrote about her yummy quince paste squares not long ago). It's a really nice recipe, very simple and tasty. I remember it a while ago whilst watching "Heaven's kitchen" on tv. Mike Robinson (one of my favourite English chef) had put it on the menu at his pub The Pot Kiln. He picked the recipe from his days working in France I suppose. By the way, great place for a lunch his pub (I have never been -it's on my Christmas list each year- but I have sent my best friend and her husband there as a Christmas gift last year and they had a great time, which is good enough a reference for me). But I digress...

all you need is...
a few slices of stale bread (or brioche)

1 egg

100ml of milk

50g of caster sugar

25g of butter

to make it...
Beat together the egg and milk
Drop the bread slices in the egg/milk mix and turn them round to make sure they are well coated
Melt the butter in a frying pan
Cook the bread for a few minutes on each side until golden
Remove from the pan,
sprinkle with the caster sugar

Enjoy warm there and then (it DOESN'T keep!)
PS: you can add a dollop of raspberry jam for extra comfort (best if home made bien sur)