From the menu of: Thumb’s Up Diner

Q. Is there a recipe available for Thumbs Up Diner’s French toast? It’s the best!!!! Please help.

Lakisha Graham, Atlanta

A. Chef/owner Talcott Printz sent the recipe for this breakfast and brunch classic which is quite the reader favorite, so popular that when readers like Irving leave Atlanta for other cities, they still think fondly of this dish. The addition of apple cider is one of the tweaks that makes it special. French toast is a great breakfast or brunch dish because it goes together so quickly. You can make a single serving, or a whole griddle's worth.

Printz says it was his mother who taught him the highest expression of culinary experience. “I dedicate all I do to my mom, Dr. Deborah Printz, who taught me the true value of pleasing the palate. She passed away three years ago but her legacy exists in every dish I prepare,” he wrote.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Thumb’s Up Diner’s French Toast

Hands on: 20 minutes

Total time: 20 minutes

Serves: 4

1/2 cup whole milk

3 extra large eggs

1/4 cup light brown sugar

3 tablespoons apple cider

2 teaspoons pure vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 tablespoons unsalted butter, melted, or vegetable oil

1 (1-pound) challah, sliced into eight slices

Powdered sugar, whipped cream and seasonal fruit, for garnish

Preheat a griddle or large skillet on medium-high heat.

In a medium bowl, whisk together milk, eggs, sugar and cider. Add in vanilla, cinnamon and nutmeg.

When ready to cook, brush griddle or skillet with melted butter or oil. Dip each slice of bread completely into the milk mixture and let it sit 10 seconds. Remove bread from milk, allow to milk mixture to drain slightly and then arrange bread on griddle or in skillet. Repeat with remaining bread until griddle or pan is full. Cook until golden brown on both sides, about 2 minutes per side. When bread is golden, remove from heat and arrange on serving plate, two slices per serving. Continue until all bread is used. Dust with powdered sugar and serve with seasonal fruit and whipped cream if desired.

Per serving: 474 calories (percent of calories from fat, 28), 15 grams protein, 69 grams carbohydrates, 4 grams fiber, 14 grams fat (6 grams saturated), 180 milligrams cholesterol, 725 milligrams sodium.