Some absolute beaut came up with international #frenchtoastday so of course we're happy to oblige and jump straight on that bandwagon with a recipe shoot to share our favourite way to French toast.
This is a simple recipe I have done with my kids over the years - every bit is fun for them to get involved with - carefully slicing the bread into soldiers, rolling them in the egg, turning over in the pan and the best job of all, rolling them in the sugar and cinnamon.
Here's what you need, to make 4 slices worth-
4 very thick slices of slightly stale white bread
2 large free range eggs
¼ cup milk
Pinch of salt
¼ cup white sugar
½ tsp cinnamon powder
Butter to fry in
Cut the crusts off the bread, then cut each slice into 4 equal soldiers (sticks). The aim is to have them as near square on the ends as possible - more surface area to get eggy and sweet.
Whisk the eggs, milk and salt in a bowl big enough to roll the soldiers over in.
Mix the sugar and cinnamon in a large shallow bowl or plate.
Melt some butter in a frying pan over medium high heat. Don't let it brown too much!
Quickly roll each soldier in the egg mixture, tap off any excess.
Place the eggy soldiers in the frying pan and turn them onto each side once browned. This happens quickly so stay on it and do it in an orderly fashion so you know who went in first - rows work for us.
Remove from the frying pan straight into the sugar mixture. Roll to coat each side.
Serve immediately, with your choice of maple syrup, chocolate sauce etc for dipping.
We love Nigella's chocolate dipping sauce from her cinnamon Churros recipe, you can find it here, it includes dark and milk chocolate, golden syrup and double cream and is super easy to make.