Ordinary plain white bread that is dipped in egg and milk and fried on the pan is called Gypsy Toast, French Toast, Eggy Bread, Pan Dulcis, Torrija, Fatias Douradas, Lost Bread and Pain Perdu. The name used today apparently comes from a New York innkeeper named Joseph French, who created a dish in 1724 and advertised it as “French’s Toast”. The printer made a mistake on his Menu and it became French Toast!
It’s really simple to make and is a great way to get kids eating eggs. You can eat it with savoury or sweet additions or just with a knob of butter!
Traditionally French Toast is made from older or stale bread because it soaks up the egg mix better than when fresh, but you can use fresh bread anyway. When I was over in Norway last year one of the gourmet restaurants we were eating in served it up as a dessert with cinnamon-sugar and ice cream. Simple.
I picked up a half dozen lovely big free-range Duck Eggs at our local Leghowney Country Market yesterday, so I decided to make a big batch of French Toast with them.
Funny thing is, the man who was selling the eggs had never heard of dipping bread into beaten egg and frying it! I was telling him how to make it and was astounded that he’d never come across it before. He was going home to make some straight after the market! So, here is my recipe for French Toast.
2 large Eggs (Duck or Hens eggs)
100ml / ½Cup Milk
12 Slices White Bread (more or less)
rapeseed oil or vegetable oil to fry
1. Cut the bread into half slices. Beat the eggs and milk together in a bowl.
2. Heat the pan on a low heat with a tiny rub of oil covering the base of the pan. Dip the bread into the egg mix, turning it over to cover both sides and shaking off any excess. Place on the frying pan leaving a space between each slice.
3. Cook until golden brown (approx. 1 min) on each side. Remove from the pan and cover with a cloth to keep warm. Repeat until all the egg mix is used up.
You can eat French Toast with anything! Spread it with Butter, sprinkle it with a little Sugar & Lemon, serve it with Bacon, Maple Syrup, Honey, Cinnamon Sugar, Ice-Cream, Strawberry Jam and Fresh Cream or just plain! Yum!
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You know duck is the big thing around here in the South West of France with the foie gras and all that and believe it or not, I never had duck eggs… Never really thought of using them actually. I MUST find a way to try this… Thanks for the inspiration!
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