When it comes to French Toast (or eggy bread) our household is split. Stew likes it for breakfast with salt and pepper, but the boys and I enjoy ours as the French do (and so the way I think is correct 😉 ) served as morning tea with berries and icing sugar. I actually think the French have it as an afternoon tea, but let's not tell Stew that 😉
To make things easier and so there is no confusion around the table, in our house we call the sweet version, French toast and the savoury, eggy bread. But that is just us, to the rest of the world there is no difference at all. They are both slightly stale bread dipped in a mixture of cream and eggs and then fried in butter/oil until golden and delicious. After that the toppings are up to you. You can make an amazing knife and fork sandwich (as in you'll need them to eat it) by putting some crispy bacon on top and giving it a drizzle of maple syrup....thus turning it into an American Diner style breakfast!!!
However you serve it, it is a great way to use up stale bread. I often serve it on a Saturday when the bread, bought for school lunches, is going dry and past its best (for sandwiches at least).
I am sure that the French origins mean that this should be made with the slightly sweet sliced bread that the French favour, or maybe even with thick slices of brioche, but I use plain old sliced bread. The kids love this so much that they never complain about the use of wholemeal bread, but really any bread will work. Although I suspect the grainy granary style breads may be better left in the savoury category. But then I am happy to be proved wrong. Perhaps another taste trial for me......
- 2 eggs
- 2 tablespoon cream
- 4 slices white bread
- 1 teaspoon oil
- 1 teaspoon butter
- 250g strawberries (raspberries work well too) cut into quarters
- 2 tablespoon icing sugar
- Heat a large frying pan over a medium heat and add the butter and oil. Turn the heat to low and letter the butter melt into the oil.
- Whisk together the eggs and cream, until well combined and a creamy colour.
- Pour your egg into a shallow dish.
- Place one slice of the bread into the egg mix and turn to ensure the bread is coated in the egg mixture.
- Gently place your bread into the fry pan.
- Repeat with the remaining bread.
- Cook for about 3 minutes a side, or until each side is golden brown.
- Cut in half and serve with the berries and a generous sprinkling of icing sugar.