FRENCH TOAST

I recently posted a story on my Instagram consisting of our breakfast. Pancakes, Bacon, Avocadoes, Scrambled Eggs and French Toast, all the basics, but for some reason, this post attracted more people and they started requesting my recipes. So here it goes...

My first time making French Toast, it was absolutely horrible. It was soggy, floppy and overall disgusting, so I made a new recipe which is much much much better than the last, I promise.

For those who don't know what French Toast is, it's a dish where sliced bread is dunked(yes dunked not soaked) in an egg, milk, sugar and cinnamon mixture and then pan-fried to give it a golden colour and a slight crisp.

The type of bread for this dish is very important as each bread has its own characteristic whether that be its fluffiness, shape or flavour. Most breakfast joints I've been to always uses Brioche Bread. Brioche bread gives of that fluffy and butter taste to the dish and always, yes always gives it a good crisp. But for me, we only have normal breakfast sandwich bread, so I make do.

Serves 2

15 Minutes + 2 Minutes Prep Time

Let's start...

What you need:

6 Pieces of Sandwich or Brioche Bread

2 Eggs Beaten

1/3 Cup Whole Milk (or any milk of your preference)

2 Teaspoon Cinnamon Powder

A pinch of Salt

A tad of Butter

Optional:

Bacon

Whipped Cream

Maple Syrup

Let's get cooking:

1. In a large flat dish, combine whisked eggs, milk, cinnamon powder and salt and whisk like there's no tomorrow. (Just kidding, lol)

2. Heat up a flat pan to medium and grease with butter, whilst that's heating up get a piece of bread and quickly dunk both sides in the batter mixture, making sure that it gets covered with the mixture. Don't soak it or dunk it for too long or else you're going to end up with soggy toast.

3. Once your pan has heated up, add your dunked piece of bread and let it cook on one side for approximately 2 minutes then turning to the other for another minute or two or until both sides are golden brown in colour and crisp then remove from heat and set aside.

4. Once that's done, just repeat the process: butter, dunk, dunk, pan, cook, flip, cook and set aside.

Preparation:

I plated mine on a medium-sized round dish but you can plate yours in a square or a triangle dish or whichever you have at home.

First, I took my three pieces of cooked french toast and stacked them, but I stacked them in a way that doesn't line up with each other. Then I also fried up some bacon which I put on the side and whipped up some cream to make whipped cream and then maple syrup. To finish I sprinkled some powdered sugar, and that's it.

Happy Eating!