I’ve said it before “Brunch is the best meal of the day!”. You can have whatever you want for brunch, sweet or savoury it really doesn’t matter and this is one of my favourites.
Eggy bread, otherwise known as French Toast, is a classic from childhood. If you were like me however there were never a plethora of spices in the cupboard and I don’t ever remember having cinnamon at all, it was just sugar or golden syrup poured over the prepared bread. Don’t get me wrong, this was lovely but this recipe gives you a bit more of ‘grown up’ feel without really moving away from the deliciousness.
- 3 pieces of bread, cut in half (or smaller pieces if you prefer)
- 3 medium eggs, beaten in a flat bottomed bowl
- 2 tbsp caster sugar mixed with 1/2 tsp ground cinnamon
- Large knob of butter
Method of Preparation:
- First of all prepare your work area; you want to have your prepared bread and bowl with beaten egg on one side of the cooker, on the other side you want to have a plate with your sugar / cinnamon mix on it.
- Heat the butter in the pan over a medium heat until it stops bubbling
- Take a piece of bread, pop it in the egg, turn it over, add it to the pan – repeat until the pan is full but don’t let the bread touch or they’ll just stick together
- After about 2 or 3 minutes (or until done to your liking) turn the pieces over and fry the other sides for the same amount of time
- When they’re fried as you’d like them, take the pieces out of the pan and dredge them through the sugar / cinnamon mix to coat both sides.
- Serve with a big smile on your face – this last step is very important 🙂
What is there to say, it’s eggy bread? It’s amazingly delicious and I like to cook it until the egg goes a little bit crispy as I think the added texture really takes this dish as far as it can go.