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Prep time
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Unsalted butter (to fry the bread)
8 slices of bread of your choice (stale bread is best, no need to cut the crusts off)
2 free-range eggs
150 mls full fat milk
1 teaspoon vanilla extract
1 tablespoon sugar
Raspberry jam to serve
Vanilla sugar to serve
Karen Burns-Booth's super easy, extremely tasty way to use up old (stale) bread, this recipe for "Pain Perdu" (French Toast, Eggy Bread) makes a perfect breakfast or brunch dish for the weekend and is great for Easter. Serve with home-made raspberry jam or fresh raspberries when in season. Vanilla sugar is easy to make at home.
1 Beat the eggs, milk, vanilla extract and sugar together and pour it into a shallow bowl.
2 Melt the butter in a large non-stick frying pan, OR on a large griddle. Dip the bread into the egg and vanilla mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter.
3 Cook until golden brown on both sides and then serve straight away with raspberry jam and a sprinkling of vanilla sugar. (I find it best to cut the bread into triangles to serve, as it looks better)