Eggy bread with maple syrup

Eggy bread with maple syrup

From Pasta to Pancakes
Claire Peters

This is what I feasted on during my childhood – totally delicious and so easy to make. These days it’s a favourite Sunday morning breakfast. The French call it pain perdu; bread soaked in milk and served fried with maple syrup or honey. It works even better when made with bread that’s a day or two old – ideal for most student kitchens.


Quantity Ingredient
300ml milk
2 medium eggs, beaten
2 slices bread
1 tablespoon butter
1 tablespoon maple syrup
or 1 tablespoon runny honey


  1. Mix the milk and beaten eggs together in a shallow dish.
  2. Dip the bread in the mixture, slice by slice, and leave to soak for a minute to absorb the milk and egg. By the time you have done both slices most of the mixture should have been absorbed.
  3. Melt the butter in a frying pan set over a high heat. Once the butter has melted reduce the heat to medium.
  4. Add the bread and fry it for 3–4 minutes on each side until golden brown.
  5. Serve hot drizzled with some maple syrup or runny honey.

Optional extras:

  • I often use a drop of vanilla essence in the egg and milk mixture; however, it is quite expensive, but if you want to and can afford it, it’s great to have in the cupboard.

Serving suggestions:

  • As mentioned above, this is delicious with lots of maple syrup and honey, but it’s also almost imperative to have a rasher or two of bacon which can be fried off in the same pan used for cooking the bread.


  • Not great to keep in the fridge, so if you have leftovers just go for it and eat them.
student cooking
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