For the French toast:

1. Combine the milk, eggs, sugar, and salt in a medium mixing bowl. Beat together until smooth.
2. Set a large plate or two next to the milk mixture. Place a couple of bread slices in the liquid and let them float for about 30 seconds on one side, then flip and let them soak for another 30 seconds on the other. Remove once they are soft, letting some of the excess drip away for about 5 seconds—don’t let them soak in the liquid any longer, or they will get soggy. Transfer the soaked pieces to the plates and let them rest in a single layer for 2 to 20 minutes.
3. Once your bread pieces are soaked and resting, preheat a nonstick or cast-iron sauté pan or skil- let over medium heat. Once hot, swipe a stick of butter across the surface. The butter should sizzle and then go quiet, but it should not smoke (adjust the heat as necessary). Place two or three slices of bread on the buttered pan. Let cook for about 3 minutes per side, just until they are cooked all the way through and golden brown on the outside. Repeat with the remaining bread slices.

For the toppings:

1. Preheat your oven to 400°F [205°C].**
2. Place the bacon on a rimmed baking sheet in a single layer. Bake for about 17 minutes, just until it’s crisp-chewy and browned (thick-cut will take a couple of minutes longer; thin bacon will take a bit less time).
3. Using a neutral oil, fry your eggs in a non-stick sauté pan or skillet following your favorite technique.
4. Remove the fried eggs from the pan and set aside. Remove all but 1 Tbsp of oil from the pan. Add the green onions and garlic to the still-hot pan and stir over medium heat for about 2 minutes. Season with salt and pepper.
5. Serve the French toast topped with the bacon, fried eggs, onion, and garlic.