Thick-cut French toast

Thick-cut French toast

By
From
Little Kitchen
Makes
4
Photographer
Jacqui Melville

You can turn French toast into a really fancy breakfast by topping it with poached fruits, a dollop of double cream and a drizzle of honey.

Ingredients

Quantity Ingredient
1 1/2 tablespoons raw sugar
1/2 teaspoon ground cinnamon
3 eggs
1/2 cup milk
4 x 2cm slices casalinga
2 tablespoons vegetable oil, for frying

Equipment

Quantity Ingredient
whisk
frying pan
mixing bowls
measuring spoons
tongs
measuring cups
egg flip
oven mitts

Method

  1. Mix the sugar with the cinnamon in a small bowl.
  2. Combine the eggs and the milk in a medium mixing bowl and whisk them together well.
  3. Dunk the bread slices into the egg mixture, 2 at a time, and let them soak for about a minute on each side.
  4. While the bread is soaking, ask a grown-up to help you heat 1 tablespoon of the oil in a frying pan over a medium–high heat. Using tongs, lift the bread out of the egg mixture and place them in the frying pan. It’s a good idea to wear oven mitts while you do this to protect you from any splashes of hot oil.
  5. Reduce the heat to low–medium and cook for 2–3 minutes on each side. To test that the French toast is cooked, press down on it with an egg flip to check that no runny egg comes out.
  6. Ask a grown-up to help you lift the French toast onto a warm serving platter and sprinkle over some of the cinnamon sugar. Repeat with the remaining slices of bread and serve straight away.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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