Eggy bread, pain perdu or French toast – this classic breakfast dish has plenty of names and just as many options for toppings.
- 400g bread – cut in to 6 slices
- 3 free-range eggs (we use Burford Brown eggs as the deep orange yolk gives great colour to the brioche)
- 150ml full cream or milk
- 15g demerara sugar
- 1 cinnamon stick
- Zest of one orange
- 20g butter
- 10ml oil
1Preheat the oven to 130C.
2Whip the eggs then whisk in the cream. Once the eggs and milk are well mixed, add the sugar, orange zest and cinnamon stick.
3Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
4Heat half the butter and drop of oil in a very large sauté pan over a medium heat. Take each slice of bread from the egg mixture and place in the sauté pan.
5Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking tray and keep it warm in the oven.
6Wipe out the pan with kitchen paper, add more butter and oil, and continue to fry the remaining soaked bread until they’re all cooked.
7Serve with Apricot jam or Chocolate sauce.