French Toast
There are many, fancy variations on this basic recipe. This recipe works with many types of bread – white, whole wheat, cinnamon-raisin, Italian or French. Serve as e dey hot with hot beverage.
- 1 large egg, beaten
- 300 ml Milk
- 1 tsp vanilla extract (optional)
- 4 thick slices white bread
- 2 tbsp butter
In a wide dish, whisk the egg, milk and vanilla together.
Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.
If the bread isn’t very fresh you can leave for a few mins more. You want the eggy milk mixture to be absorbed into the bread but not so much that it falls apart.
Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of the soaked bread.
Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins.
Transfer to a plate and cook the other two slices in the rest of the butter.
Cut the bread on the diagonal and divide between 2 plates, then add your toppings if needed.
You can even turn it into dessert with the addition of crème fraiche or ice cream.