This recipe is so simple to make, and as equally convenient because you can use anything you have on hand. Great as a breakfast or brunch for family & friends…or even turn it into a dinner meal served with salad.
It’s also a great way to use up stale bread, which we have had an abundance of at our house over the Christmas/New Year/School holiday period.
There are many variations of French toast, also referred to as eggy bread, Spanish toast & German toast among others.
Don’t let the name “French toast” fool you but it didn’t actually originate in France – French toast has been around long before France even existed as a country. It is believed to have originated in Rome. It can be served sweet or savoury…please read on after the recipe for more tips & variants.
75 ml whole fat milk or cream
1 tspn salt
1 pinch pepper
6-9 slices of stale bread (depends on the style of bread you use & the thickness)
50 – 85ml canola oil
4 button mushrooms (sliced)
1/2 red capsicum (sliced)
1 spring onion stalk (diced)
2 cloves of fresh garlic (crushed/thinly diced)
100 grams of fresh spinach
A bit more salt & pepper to season vegetables.
Alternatively use 2 Cups of your own choice of vegetables.
Whisk eggs, milk, salt & pepper in a bowl.
Heat a good glug of oil in a skillet or frying pan to a medium/medium high heat. Place slices of your bread one by one into the egg mix, making sure each slice is submerged into the liquid & turned – until fully coated & absorbed.
In a separate fry pan Sauté the mushrooms, capsicum, spring onion & garlic in a little oil with seasoning until coloured, lastly add the spinach & remove from heat, toss once or twice. Set aside. Place 2-3 slices of eggy bread into your preheated pan at a time (depending on the size of your pan/bread slices)
Heat 1-2 minutes on either side, as each piece is cooked, place onto a plate & stack one on top of the other (this will help them remain hot)
Follow this process until all the slices have been cooked, making sure to heat more oil in the pan between cooking. Now assemble 2-3 pieces on each plate layering each slice with sautéed vegetables.
Simple. Delicious. Enjoy!
Tips & Ideas
I always stack my French toast to keep them hot while I’m cooking the rest of my bread – but work quickly as they can sweat & become soggy, losing that beautiful textured crust just achieved. Alternatively, you can place them in a preheated oven – but this can have the opposite affect from stacking as they are more likely to dry out.
Get creative! Try layering French toast with bacon / salmon slices
Serve with relish, cream cheese & salads
To prepare as a dinner meal – instead of frying in a pan, try placing slices of eggy bread into a greased lasagne dish then top with vegetables of your choice, creating layers until you finish with a top layer of bread. Bake at 180 until cooked (about 20-30 minutes) sprinkling the top layer with cheese & place back into the oven until cheese has melted/coloured.
To make a sweet French toast mix, use the same egg & milk ratio as above but also add
1 Tblspn Icing sugar
1 Tblspn cinnamon
1/2 tspn nutmeg
50 ml orange juice.
If you are going to make a sweet version of French toast, try something different rather than the generic bacon, banana & maple syrup…try serving with a berry compote, cinnamon mascarpone, maple toasted almonds & a rich caramel sauce instead!