I’m not really sure when French toast went out of fashion but I’ve decided it’s time we brought it back.
Crispy on the outside and gooey in the middle, this super simple recipe transforms a humble sliced loaf into something magical.
Doesn’t matter if your bread is getting on (as long as it’s not mouldy!), this easy recipe will give it a new lease on life using pantry staples – meaning you don’t need to plan ahead for this delish at-home brunch.
2 tbs milk
1/2 tsp cinnamon (plus extra to serve)
2 tsp maple syrup (plus extra to serve)
6 slices of soft bread – white or pumpkin work well
2 tbs butter or oil to fry
200g streaky bacon
2 small bananas, sliced
Add bacon to a hot pan and cook until crispy. In a second pan, melt butter (or heat oil) over a medium to low heat.
Meanwhile, whisk eggs, milk, cinnamon and maple syrup until combined. Dip each piece of bread in the egg mixture and then transfer into the buttered pan in a single layer. Cook for 2 minutes on each side or until lightly browned. You will probably need to do this in at least two batches – making sure there’s enough butter (or oil) each time.
When the bacon is cooked, transfer it onto some paper towel to dry. Add banana to the pan, and fry until golden on both sides.
Stack the French toast, bacon and strawberries and douse in plenty of maple syrup and some extra cinnamon.