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.
Ingredients
- 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
Method
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.
4.
Repeat with the remaining soaked slices. Serve immediately with a generous dollop of creme fraiche, drizzled honey, bananas and fresh berries.