French toast three ways

French toast three ways

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

This is my husband’s favourite, which he likes to refer to as ‘eggy bread’. French toast is his breakfast speciality and a dish that he ate with his brothers for most of their growing-up years. His recipe is the basis for all three versions here, as I feel it is well tested and trusted, and I’m on a promise!

Ingredients

Quantity Ingredient
4 eggs
salt
freshly ground black pepper
4 thick slices white bread, (preferably a stale bloomer)
butter, for frying

Method

  1. Preheat the oven to 140°C and place a baking tray inside. Beat the eggs in a shallow bowl wide enough to lay the bread flat in and season with salt and a good grinding of pepper. Put a slice of bread in the bowl and allow the bread to absorb the egg for 30 seconds on each side. Meanwhile, melt a large knob of butter in a medium frying pan and add the first slice of soaked bread. Allow to cook undisturbed for 2 minutes, as this lets the egg set properly, giving it a nice crispy texture on the outside. Cook until golden and crisp. Flip the bread over and cook for 1 minute on the other side. Transfer to the warmed baking tray and keep in the oven until you have cooked all 4 slices.

Simply tomatoes

Ingredients

Quantity Ingredient
1 large tomato
spring onions, thinly sliced
french toast, (above)

Method

  1. My husband loves this topping and it’s one that I never tire of. Thickly slice a large tomato and grill or fry it with loads of seasoning. To enhance the savouriness, you can add some thinly sliced spring onions on top of the egg-soaked bread as you are frying it.

Maple butter and red summer fruits

Ingredients

Quantity Ingredient
110g butter, softened
50ml maple syrup
1/2 teaspoon almond extract
pinch salt
strawberries
raspberries
redcurrants
french toast, (above)

Method

  1. To make the maple butter, add to a large bowl 110 g softened butter, 50 ml maple syrup and half a teaspoon of almond extract. Using a fork, mix well, add a pinch of salt and mix again. Once all combined, scrape the mixture into a small serving bowl or butter dish and use within the hour, or refrigerate until needed if making this in advance. Slice strawberries into a bowl, add some raspberries and redcurrants and serve the fruit on the side along with the bowl of maple butter so that people can add what they want to their French toast.

Blueberry and banana sandwiches

Ingredients

Quantity Ingredient
1 brioche loaf
100ml milk
pinch cinnamon
2 bananas
100g blueberries
4 tablespoons clear honey
butter, for frying
1 tablespoon icing sugar

Method

  1. Instead of using white bread to make the French toast, cut a brioche loaf into 8 slices. Make the egg mixture above but add 100 ml milk and a pinch of cinnamon. Halve 2 bananas and cut each piece in half again lengthways, so you have 8 long slices of banana. Lay 4 slices of brioche inside a small baking dish and arrange the banana on top. Scatter over 100 g blueberries, drizzle with 4 tablespoons of clear honey and then top with the remaining slices of brioche. Pour the egg mixture into the dish and let the sandwiches soak it up for 5 minutes. Turn the sandwiches over and let them soak for 5 minutes on the other side. Keep turning and soaking until all the mixture has been absorbed. Fry the sandwiches in butter for 3–4 minutes each side until golden brown. Transfer to plates and dust with 1 tablespoon of icing sugar.
Tags:
breakfast
brunch
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