French toast is such a delicious but simple weekend breakfast. I like to make mine with day old french baguettes (French toast, in its essence, is all about using up old, stale bread—the French don’t call it pain perdu (“lost bread”) for nothing), but you can use any bread you want. I usually have to purchase extra baguettes on Saturday to ensure we have enough on Sunday morning.
My sister does a scrummy version with brioche and Nutella that I just might have to share some day, if she lets me.
Even for such a simple dish there are dozens of variations of the egg milk ratios availablee so feel free to experiment and find your own preference. I use 2 large eggs to 75ml of milk but I have seen ratios as extreme as 60ml to 2 eggs and 300ml to 2 eggs! Equally you don’t really need to measure the milk, you can add by sight.
Some recipes call for sugar added to the batter but I feel the toppings we use adds enough sweetness. Maybe I will experiment some day with that and decide if sugar improves the toast or not.
My sons love to top their french toast with Nutella but I prefer mine with butter and maple syrup with strawberries on the side.
- 1 french baguette
- 2 large eggs
- 75 ml milk
- toppings (eg nutella, butter, maple syrup, strawberries, bananas)
- Slice your baguette into 2cm thick round slices
- Beat the 2 eggs well and add the milk
- Heat your frying pan and rub with a little butter
- Soak each slice of bread in the egg mix and add to the frying pan
- Fry for 1-2 minutes on each side
- Serve on a plate with whatever toppings you choose. I recommend Nutella, butter, maple syrup, strawberries, bananas, raspberries
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