Long weekend french toast

Long weekend french toast

Photo: Joseph Gonzalez.


French toast on a long weekend, oh yes!

In my opinion long weekends are for low effort, high reward, slightly naughty, slightly sweet, filling brunches that will see me through until an early dinner. 



  • 6 free range eggs
  • 100ml milk
  • 5ml vanilla extract
  • 1 pinch of salt
  • 2g cinnamon
  • 1 loaf ciabatta
  • 50g butter
  • Olive oil
  • Honey or maple syrup, to serve
  • Creme fraiche, to serve
  • Mixed berries, to serve


1. Beat the eggs and milk together. Add the vanilla extract, salt, and cinnamon, and pour into a shallow tray.



2. Slice the ciabatta to a medium thickness. Lay the bread into the egg mix and allow to soak for a minute or two, then flip over and soak on the other side for one minute more.



3. Heat a cast iron skillet or frying pan over a medium heat and melt 1 teaspoon of butter with a splash of olive oil. Once the butter starts to foam, add a few slices of the soaked bread and fry until golden and caramelised, then flip over and repeat on the other side.


Repeat with the remaining soaked slices. Serve immediately with a generous dollop of creme fraiche, drizzled honey, bananas and fresh berries.
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