This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Our version is adapted from the great English food writer Elizabeth David’s 1955 collection of seasonal French fare, Summer Cooking. It’s a perfect breakfast or light supper, especially if you start with this fluffy homemade milk bread.