Monday, 28 April 2014

FRENCH TOAST (Serves 2)


It’s really important to use a really good loaf of bread for French toast. The bread I used here is a maize loaf. I usually slice the whole loaf in thick slices, and after using what I need I freeze the rest. I then have slices ready to go whenever I want to make French toast. You don’t need to defrost the slices, just put the frozen slices straight into the egg mixture and press down until the bread soaks up all the egg, then put them straight into the pan. Easy, simple, delicious!



Bread loaf, 2 thick slices


2 eggs


¼ tsp cinnamon


a pinch of salt


1 tbsp butter


To serve:


Butter


Confiture de lait or maple syrup


Blueberries


Icing sugar



Whisk the eggs in a shallow bowl and add the cinnamon and salt. Dip the bread into the mixture and allow to soak for 30 seconds on each side. Over a medium-low heat, melt 1 tablespoon of butter in a pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. 


Savory version: Omit the cinnamon and serve with streaky bacon and ketchup.

1 comment

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