Whisk together 1 ½ cups buttermilk, 4 large eggs, 3 tbs sugar, and ¼ tsp salt in a bowl. Pour into a large sheet pan (or two), then add 12 slices of white crusty bread in one layer to soak up the mixture, turning occasionally, until the bread has absorbed all the liquid but is not falling apart (about 20 minutes).

Heat a bit of butter and rapeseed oil in a large nonstick pan set over medium-high heat. Transfer a few bread slices with a slotted spatula to skillet and cook, turning once until slightly puffed and golden brown, about 3 minutes total.

Transfer to a large shallow baking pan and keep warm in the oven. Cook the remaining bread in batches, adding more butter and oil between batches.

Serve with Canadian maple syrup (of course).