French Toast


Wake up to a compelling end of the week breakfast that is very speedy! This is the way to make French Toast –whisk 2 eggs, 1/2 cup milk, cinnamon, and vanilla. Plunge bread, sauté in margarine for 2 minutes each side until brilliant, at that point splash with maple syrup!


6 slices brioche or white sandwich bread, marginally stale (Note 1)

30 – 40g/2 – 3 tbsp butter

EGG Blend:

2 large eggs (~60g/2 oz each)

½ cup/125 ml milk

1/2 tsp cinnamon powder

1 tsp vanilla concentrate


250g/8 oz strawberries, divided

1 tbsp white sugar


Maple syrup, margarine


Whisk together Egg Blend in a bowl. Fiery whisk = stay away from cinnamon skimming on top.

Soften 15g/1 tbsp margarine in a nonstick skillet over medium warmth.

Dunk a bit of bread rapidly into the egg blend, covering the two sides. A spot in skillet. Rehash with more cuts to fill the container, however, don’t swarm it (do 2 or 3 at once).

Cook for 2 ½ – 3 minutes on each side until the surface is brilliant, at that point move to serving plates.

Include more spread into the container and cook remaining bread.

Present with spread and a lot of maple syrup, and Macerated Strawberries if utilizing!


Hurl strawberries with sugar, put in a safe spot for 20 minutes+. The strawberries will mellow and perspire, and make a touch of syrup.

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