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Savisto specialises in homeware, home essentials and kitchen accessories – everything you need to turn a house into your dream home.

World Breakfasts: French Toast

French Toast Recipe

Let’s kick off with a brief history lesson. According to Apicius – a collection of Roman recipes – the French toast we know and love dates way back to the Roman Empire, long before France even existed.

Over the centuries, the bread-soaked-in-egg-and-fried recipe has been adopted by many countries and regions. Whatever you know it as - French toast, German toast, poor knights, Spanish toast or eggy bread - this deliciously decadent breakfast fare is certainly a big favourite in the Savisto office.

Whether you prefer a sweet American-style brekky or a very-English savoury start to the day, this recipe can be tweaked to suit your taste. For the old sweet tooth, add fresh fruit, cream, syrup or dust with icing sugar. Alternatively, for a savoury dish, complement the French toast with eggs, sausages, bacon, black pudding, beans, etc. The possibilities are endless.

What you’ll need (Serves 3-4):

3 eggs

600ml milk

Around 8 slices of bread (slightly stale, crusty bread works a charm)

Butter or oil for frying

What you’ll need to do:

Whisk the eggs and milk in a fairly wide and shallow dish. If you’re making savoury French toast, you can season the mixture with a little salt and pepper. Alternatively, you can add a touch of brown sugar and/or cinnamon if you are going for a sweet finish.

Heat the butter or oil in a frying pan. Dip each piece of bread in the eggy batter for a few seconds on each side. To avoid irreversible sogginess, don’t keep the bread in the mixture for too long.

Fry on both sides until the bread is golden and crisp. Serve warm. Easy.

Whether you prefer a sweet American-style brekky or a very-English savoury start to the day, this recipe can be tweaked to suit your taste. For the old sweet tooth, add fresh fruit, cream, syrup or dust with icing sugar. Alternatively, for a savoury dish, complement the French toast with eggs, sausages, bacon, black pudding, beans, etc. The possibilities are endless.


Andrew
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