Recently as you may already be aware (it’s pretty hard to miss if you follow me on any social channels), i’ve been a tiny bit obsessed with pancakes.
If i’ve been out anywhere for breakfast in the last few months and they’ve had pancakes on the menu it’s been a no brainer for me.
Basically it’s been a couple month pancake binge and I have loved every second of it.
This weekend however, I decided to branch out. At the moment we’re on a bit of a spending ban so as much as the inner breakfast lover in me wanted to venture out into Cambridge on another pancake expedition, I decided we’d stay in and cook something delicious at home.
I really enjoy cooking. It gives me the chance to experiment and of course, take 100’s of photos.
Being a very indecisive person can come with it’s difficulties when deciding on breakfast options, but when I spied this photo on Instagram my mind was made.
By the way, if you don’t follow @sweetmondayblog on Instagram and you’re a fellow foodie or lifestyle lover you totally should.
My first experience of French Toast was actually when I was at guide camp as a little girl. I remember thinking the idea was a little strange…putting sugar on eggy bread surely couldn’t work?
Actually, it was simply delicious.
This weekend I made my own variation of eggy bread, or Fancy French Toast as i’m renaming it, which I think is a slight step up from the guide camp special.
- One large egg
- Four thick slices of soft white bread
- 300ml of milk
- 1tsp of vanilla essence
- Butter to fry
- For the topping: raspberries, blueberries, golden syrup, icing sugar
- Whisk together the egg, milk and vanilla essence in a bowl big enough to dip your bread in.
- Cover each side of your slices of bread in the mixture. It works best if you dip the bread in on one side, then flip to over to coat the other. You want the bread to be soft but not too much so it falls apart.
- Heat a knob of butter in a frying pan until sizzling.
- Fry each side of your slices of bread for five minutes a side, ensuring they’re golden brown and little crisp.
- Pile up, pour on your toppings and voila! Breakfast is served.
What I love about this recipe is the simplicity and affordability.
You’ll most likely be left with mixture left over, which is perfect because after the first batch I guarantee you’ll be wanting more.
What are your favourite toppings for French Toast? I definitely think i’ll be trying some more variations, so let me know!