If I don’t have plans to eat out, my next favourite thing to do when I wake up in the weekend is to make brunch. Not only does it start my morning off in a productive way, but who doesn’t like starting the weekend off with some delicious food! As a kid, I was pretty excited to make the transition from pancakes to French toast – I suddenly felt a whole lot more grown up. French toast, at least in my eyes, is just so much more sophisticated – or maybe just sounding! This recipe is actually incredibly easy to execute, and French toast always presents so well – it’s a very easy meal to glam up. It is also a great way to use up bread that is starting to get old.
- 4 pieces of brioche/sour-dough (any bread will do though, even just stock-standard sandwich bread, ideally with the crusts removed)
- 2 eggs
- 1/2 c milk
- 1 t cinnamon
- 1 t vanilla essence
- bacon, to serve
- maple syrup, to serve
- banana, to serve
- Mix the eggs, milk, cinnamon and vanilla essence into a shallow bowl.
- Dip and soak each piece of bread into the mixture, flipping it over to make sure that it is well saturated. Give it enough time to ensure that the mixture has gone all the way through and not just coated the outsides (which will create dry French toast inners).
- Fry each piece of bread in a medium to hot pan with butter to ensure it doesn’t stick.
- Flip after a few minutes to cook on both sides.
- Garnish with bacon, banana, maple syrup and additional cinnamon if you feel so inclined.