Saturday 26 November 2011

French toast or 'pain perdu'

Those crazy continentals eat their French toast as a sweet dish, served with jam or sugar. When I was growing up, my mam used to give us either sausages, bacon or golden syrup with our French toast.

Anyway, for a bit of nostalgia, you will need some day-old, sliced bread, one egg per slice (depending on the thickness and size - for UK sliced bread, it's one egg per slice, for Belgian bread, you'll get two slices per egg) and a dribble of milk. I aim for two slices of toast per person.

Beat the eggs and the milk in a large, flat dish with a little salt and pepper. Heat your frying pan and dip the sliced bread into the eggy mixture, one side after the other.

Fry the eggy bread in a little oil for about 2 minutes on each side – until it’s golden brown.

Serve with your choice of topping. For those of you who dine internationally at the breakfast table, you can eye each other suspiciously as you eat it sweet or savoury. 

French toast

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