French toasts are actually called “Pain Perdu” in France, which suggests that this recipe was originally created to use off bread that has gone hard. While it may not sound so glamorous, the truth is that it doesn’t work as well with freshly baked bread, which can’t take as much soaking without losing its shape!
Ingredients (2 serves)
1 Egg + 1 yolk
3 tbsp sugar
4 tbsp flour
¾ cup milk
½ tsp nutmeg, grated
½ tsp ground cinnamon
1 tsp vanilla extract
1 pinch of salt
6 slices of white loaf or baguette, ideally left out for a couple of hours to dry
Sugar, lemon, strawberries, ricotta and maple syrup to serve
1. Beat the eggs and gradually whisk in the sugar, flour, milk, nutmeg, cinnamon, vanilla extract and salt.
2. Pre-heat a large non-stick frying pan with a splash of olive oil. In the meantime, soak the first batch of bread on both sides until dump throughout, which should take around 10 seconds if it’s white toasts but up to 2 minutes if you’re using baguette. Cook the bread in the hot pan on both sides for 1-2 minutes until golden brown. Repeat with the rest of the bread.
3. Sprinkle with white sugar and serve hot with a wedge of lemon, strawberries, ricotta and maple syrup.
The traditional way to eat Pain Perdu is to top it with a sprinkle of sugar and a squeeze of lemon, but I also like to serve it with ricotta, fresh fruit and maple syrup on the side to make it a bit more interesting!