This eggy bread (also known as French toast) is a simple indulgent breakfast or brunch. It's perfect for serving sweet with maple syrup and fruit or savoury with bacon or a traditional fried breakfast.
You'll also love my French toast bake and these fluffy blueberry scones.
The difference between eggy bread and French toast is usually the way they are served. French toast is traditionally sweet, and eggy bread is savoury. However, it's becoming more common that the terms are interchangeable. Either way, this recipe is delicious, easy, and perfect for any breakfast or brunch.
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⭐️ Why this recipe works
- Simple ingredients: Requires basic pantry staples like bread, eggs, and milk.
- Versatile: Easily adaptable for various dietary needs, including dairy-free and gluten-free options.
- Quick to make: Ready in under 15 minutes, perfect for a fast breakfast or brunch.
- Family-friendly: Loved by adults and kids alike; can be sweetened or spiced to taste.
🧾 Ingredients overview
- Bread: The base of the recipe, providing structure and texture. Stale bread works really well here as it soaks up the egg mixture without falling apart.
- Eggs: Acts as the binding agent, giving the bread a custardy interior.
- Milk: Adds moisture to the egg mixture, making the bread soft and rich. For dietary needs, use any milk of your choice. *Almond milk is particularly good here if you require non-dairy milk.
- Sweeteners (optional): Sugar, honey, or maple syrup can be added to the batter to sweeten it. *For this recipe, I've used 1 tablespoon of granulated sugar.
- Butter/oil: Used for frying, adds flavour and ensures a golden crust. *This recipe uses a mix of butter and oil: butter for flavour and richness and oil for creating that crispy exterior.
- Spices: Cinnamon or nutmeg can be added for extra flavour.
- For serving: strawberries, blueberries or raspberries, whipped cream, maple syrup for drizzling and powdered sugar for dusting.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Eggy bread (French toast) recipe step-by-step
- Prep your ingredients: Gather your bread, eggs, milk, and any sweeteners or spices. *I've used cinnamon, but mixed spice and nutmeg also work well.
- Whisk the eggs: Beat the eggs, milk, and optional sweeteners and spices in a shallow dish.
- Soak the bread: Dip each slice of bread in the egg mixture, allowing it to soak for a few seconds on each side. Allowing the bread to soak enough mixture is key to ensuring you get that souffle effect when the toast puffs up and the interior gets custardy.
- Fry: Heat butter and oil in a pan over medium heat until the butter is melted. Fry each slice until golden brown, about 2-3 minutes per side.
- Serve hot: Serve immediately with your favourite toppings, like fresh fruit, cream, syrup or bacon.
📖 Variations & Substitutions
- Dairy-free: Use almond, oat, or soy milk and fry with plant-based butter or oil.
- Gluten-free: Opt for gluten-free bread.
- Sweet variations: Add vanilla extract or cinnamon to the batter. Top with maple syrup, fresh berries, or yoghurt.
- Savoury variations: Skip the sweeteners in the batter and serve with savoury toppings like avocado or bacon.
🍯 Storing and reheating leftovers
This eggy bread recipe is best when served fresh but if you happen to have leftovers that you can't throw away, then here are some tips.
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze between layers of wax paper for up to a month.
- Reheat: For best results, reheat in a toaster or oven until warm and crispy.
💡 Chef's Guide: Expert Tips
Drawing on a decade in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Bread choice: Day-old bread works best as it absorbs more egg mixture without becoming soggy.
- Even cooking: Ensure your pan is at medium heat for even cooking without burning.
- Flavour boosters: Add a pinch of salt to the egg mixture to enhance the flavours, even if you're making a sweet version.
- Customise your spice mix: While cinnamon is a classic choice, experiment with other spices, such as nutmeg, cardamom, or vanilla extract, to create different flavour profiles.
- Avoid overcrowding the pan: Cook in batches if necessary to ensure each slice has enough room in the pan. Overcrowding can lead to steam, which prevents the bread from achieving a crispy exterior.
- Bread thickness: Cut your bread slices about ¾ to 1 inch thick. This thickness is optimal for absorbing enough egg mixture without becoming too soggy and ensures a creamy interior with a crispy crust.
- Flipping technique: Use a wide, flexible spatula for flipping the bread slices. This minimizes the risk of breaking them apart and ensures even cooking on both sides.
- Serving warm: Eggy bread is best enjoyed warm. If cooking in batches, keep the finished slices in a warm oven (about 200°F or 90°C) on a baking sheet lined with a wire rack to maintain their crispness until ready to serve.
- Creative toppings: In addition to traditional toppings, consider adding a sprinkle of powdered sugar, a spread of nut butter, or a handful of nuts and seeds for added texture and flavour.
- Savoury variations: For those who prefer a savoury dish, skip the sugar in the batter and top the finished eggy bread with ingredients like cooked spinach, cheese, sautéed mushrooms, or crispy bacon.
❓Recipe FAQ's
Yes, you can use a dairy-free milk alternative like almond or soy milk. I advise against coconut milk because it's too thick and will make the bread soggy.
Fresh bread can be used but might become too soggy; slightly stale bread is best for this job. If you only have fresh bread try leaving it out for a few hours uncovered to dry out slightly.
It's best served fresh, but you can prepare the batter in advance and soak and fry just before serving.
Brioche, sandwich bread, French baguette and Sourdough are all great choices. They are all readily available and sturdy enough to absorb the egg mixture and retain their shape and structure.
If you tried this eggy bread recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating while you're there!
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Eggy Bread (French Toast) Recipe
Ingredients
- 8 slices of bread, day old or slightly stale, preferably
- 3 eggs
- 175 ml (¾ cups) milk
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
For frying
- 1 tablespoon butter
- 1 tablespoon vegetable oil
For serving
- 100 ml (¼ cups) maple syrup
- whipped cream
- 100 g (⅔ cups) strawberries
Instructions
Prepare the Egg Mixture:
- In a shallow dish (a pie dish works well due to its ideal depth and width), crack the eggs. Add the milk, granulated sugar, and ground cinnamon.
- Whisk the ingredients together until fully combined and smooth.
Soak the Bread:
- Dip each slice of bread into the egg mixture. Allow soaking for about 15 seconds on each side, ensuring the bread is fully coated but not overly soggy.
Preheat the Skillet:
- Heat a non-stick skillet over medium heat. Combine the butter and vegetable oil in the skillet, waiting until the butter has melted and the mixture starts to foam.
Fry the Eggy Bread:
- Place the soaked bread slices into the skillet. Fry gently for approximately 3 minutes per side. Aim for a golden and crispy exterior with deep golden brown edges. You will have to do this in batches of 1-2 pieces of bread.
Serving:
- Transfer the cooked eggy bread directly from the skillet onto plates.
- Garnish with sliced strawberries, a dollop of whipped cream, and a generous drizzle of maple syrup.
Notes
- Choosing Bread: Day-old or slightly stale bread is ideal for this recipe, as it absorbs the egg mixture better and does not fall apart during frying.
- Soaking Time: Adjust the soaking time based on the thickness and type of bread used. Thicker slices may need slightly more time for optimal flavour and texture.
- Frying Tip: If your skillet cannot accommodate all slices at once, fry in batches to ensure each piece of bread is evenly cooked.
- Serving Suggestion: For an extra touch of sweetness, sprinkle a little cinnamon or powdered sugar over the finished eggy bread before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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