Narelle shares this recipe inspired by her mother, Elaine
French Toast for me is the ultimate breakfast treat! You make it by soaking slices of bread in a mixture of beaten eggs and milk, often flavoured with cinnamon or vanilla. Then you pan fry the soaked break in butter until it turns golden brown on the outside and soft and custardy on the inside. My mother would serve this to us drizzled with maple syrup or spread with a delicious fruity jam. She used French Toast as a way to use up day old bread, and a French friend tells me that her family served it to use up day old baguettes so it seems to be a universal theme.
My inspiration
This is my mother, Elaine, who sparked my lifelong devotion to French toast. She would probably be surprised to hear that since she doesn’t share my passion for food and baking but I credit her wholeheartedly with two recipes. Both share a similar theme or technically the main ingredient, French toast and Bread & Butter Pudding.
One of my favorite childhood memories is eating French toast for breakfast. It never felt like an afterthought or a way to use up old bread, but rather a special treat, an unexpected bonus that made an ordinary morning feel a little magical.
“French Toast always reminds me of my childhood - for me this is the ultimate breakfast comfort food.”
What makes it so special
- At its heart, French toast was born from frugality. Slightly stale bread absorbs the egg and milk custard better than fresh bread, transforming leftovers into something rich and satisfying.
- The egg mixture soaks into the bread, creating a soft, custardy interior. When it hits the hot pan coasted with melted butter, the sugars and proteins brown, forming a crisp, golden exterior. That contrast, crispy outside, creamy inside is hard to beat.
- For me the nostalgia factor is definitely high with this dish. I associate French Toast with family breakfasts so the emotional connection goes beyond just the taste.
Ingredients
- Bread: you can literally use what ever bread you prefer. As a child I had this made for me with a very basic mass produced white bread. This pictured recipe was made with a sour cherry fruit toast. I do love French Toast made with brioche for a real treat. Use any bread you have lying around, day old bread is best.
- Eggs: I use large fresh free range eggs (around 60gms/2oz) at room temperature
- Milk: I love to use Full Cream Milk but pouring cream or a mixture of cream and milk are completely interchangeable. Milk is the more traditional option and results in a lighter texture.
- Cinnamon: Totally optional, I love adding it but this is a personal choice
- Maple Syrup: Drizzled over what ever fruit I add. Only use real maple syrup not flavoured syrups
- Yoghurt: Again this is optional, for me it's all about creamy yoghurt, seasonal fruit and a drizzle of maple syrup.
- Salt: Table salt is finely ground so dissolves almost instantly. Salt in tiny amounts makes every bite taste sweeter and more flavourful, a simple trick for perfect French toast
Instructions
Follow these step-by-step photos to see how this French Toast comes together.
Step 1: Add the eggs to a bowl, I like to use a low sided rectangular container as it is easier to soak multiple pieces of bread side by side
Step 2: Use a whisk or a fork to beat the eggs
Step 3: Add milk (or cream or a mixture of both) together with eggs and combine
Step 4: Add cinnamon to egg mixture
Step 5: Soak the bread for a minute either side.
Step 6: Melt the butter
Step 7: Cook the soaked bread on a medium heat for a few minutes either side until golden.
Step 8: Remove from pan and cover with toppings of your choice
Substitutions
Any bread works for French toast, so use what you love or already have. Different breads will give slightly different results, but they will all be delicious.
Equipment
To make French Toast you need a low sided rectangular tray or dish, a fork or whisk and a frypan.
Storage
If you are making a big batch you can keep the French Toast warm in the oven while you cook the remainder. I am sure you could keep uneaten French Toast in the fridge for 1-2 days. Personally I have never had left overs to try!
Can be paired with
- Fresh berries, yoghurt and maple syrup
- Buttered apples and some marscarpone
- Lemon curd, blueberries and labne
- Fresh Figs, whipped ricotta and a drizzle of honey
Share your family’s treasured recipe and the story that comes with it, so we can preserve these beautiful MEMORIES together.
French Toast
Ingredients
Instructions
- Mix the eggs, milk, cinnamon (if using) & salt together in a bowl until combined.If you use a small rectangular dish you will find it easier to soak the bread.
- Place your chosen bread in the egg mixture for a minute on either side
- Melt 20gms of the butter in your frypan
- Hold your bread up for a moment to drain before adding to the frypan to prevent the egg halo around your french toast from excess batter
- Cook till golden on either side, I add the remaining butter to the pan as I flip them over to make sure both sides are coated in butter
- Serve with your favourite toppings, I love fresh berries, natural yoghurt and generous drizzles of maple syrup
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