FRENCH TOAST

Lately I have been returning to french toast for long weekend breakfasts instead of pancakes. Whilst we love pancakes it is time to mix it up. There is so much great bread that we can use out there and the effort of pulling it all together halved french toast is the no-brainer when your brain is struggling on a Sunday. I think French toast was the first thing I learned to make for breakfast when I was little, my mum would let us dunk the bread in egg and she would fry it. Then after the toast had reached the perfect golden brown she would let us toss it in a plate of sugar and cinnamon, she would also tell us off if we kept dunking our fingers into the sugar too much. Now that I am much older I can’t stomach the straight sugar anymore and opt for a drizzle of maple syrup and I’ve moved on from white bread to a thick cut of sourdough. It is still just as heavenly.

Ingredients

4 slices of thick cut sourdough - preferably a little stale and a high tin.

2 - 3 large eggs

1/3 cup milk

Maple syrup to serve

100g butter - 50g for the pan & 50g to serve.

Method

Whip the eggs together so that there are no white bits.

Whip in the milk.

Heat the pan with 50g of butter.

Soak one piece of bread at a time in the egg. Soak the bread until the egg is fully absorbed on both sides.

Fry one piece at a time in the fry pan flipping every few seconds to ensure the cook is golden brown.