Breakfast

French Toast

Serves 2 · 10 minutes

French toast, sometimes referred to as "eggy bread" in the United Kingdom, is a common breakfast or dessert item made by frying a piece of bread soaked in an egg batter. French toast was developed as a way to use day-old stale bread. The literal translation of pain perdu is lost bread, referring to old or stale bread. When lacking stale bread, toasting your bread lightly will help it absorb more of the egg and milk batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast. It can also be served as part of a fried breakfast with savory foods lik

Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1 egg
About ¼ cup (60 ml / 2 oz) milk or cream (more for softer, less eggy French toast; less for firmer, more eggy toast)
2–3 slices bread (see notes)
Butter, margarine, or cooking oil
½ teaspoon vanilla extract or similar
¼–1 teaspoon nutmeg, cinnamon or other powdered spices suitable for sweet foods
½ teaspoon sugar or honey
¼ teaspoon salt
¼ teaspoon pepper
Maple syrup
Jam, jelly, fruit syrup
Whipped cream
Powdered sugar
Nuts
Honey
Bacon
Raspberries, strawberries, blueberries, and/or bananas

Method

Whisk the eggs, milk, and optional ingredients in a bowl until fully combined and no streaks of egg white remain.
Heat up a frying pan, skillet, or griddle to medium-low heat.
Grease the pan with butter, margarine, or cooking spray.
Soak each side of the bread in the egg mixture only until it is coated and has absorbed a little of the mixture. (See the Notes below for which breads work best.)
Make sure the bread is not falling apart. Soft breads need only a quick dip; sturdier breads can soak a few seconds longer.
Cook, turning once, until both sides of the bread are browned and the inside is cooked through.
Serve on plates, with toppings as desired.