In France, they use brioche rather than bread – and this recipe is a way of using up stale bread (it actually works better, as the bread is firmer, and bonds better with the batter). Any white bread will do, the thicker sliced the better though.
I’ve included 2 recipes – one simple and the the other more fancy! Personally, I feel the beauty of this dish is its simplicity, much same as Scotch pancakes or cheese on toast! But, then again – there times when a bit more sophistication is required!
- 25o ml of milk
- 3 eggs
- 75 g of sugar
- 6 thick slices of brioche or bread
- Mix the eggs, the sugar, and the milk.
- Dip the slices of bread, or brioche, in the mixture.
- Fry in butter, or lightly grease a baking dish
To serve, I would personally go with a light dusting of sugar and cinnamon or butter with syrup. However any of the following could work:
Jam, marmalade, butter, nut butter, honey, Marmite, maple syrup, golden syrup, fruit flavored syrup, molasses, apple sauce, baked beans, whipped cream, fruit, chocolate, Nutella, sugar, yogurt, icing sugar, bacon, treacle, tomato ketchup, cheese, ham or other cold meats, ice cream, gravy, various nuts.
- 25g unsalted butter, cut into cubes
- 3 large eggs, beaten
- 4 tbsp. milk
- 4 tbsp. double cream
- 1/2 a vanilla pod
- 4 thick slices brioche or white bread
- 200g fresh raspberries
- 1 tbsp. icing sugar
- Squeeze of lemon juice
- small handful of mint leaves, roughly chopped
- Whisk the eggs, milk, cream and remaining sugar together.
- Scrape the seeds from the vanilla pod into the egg mixture with the finely chopped mint and mix together.
- Melt the butter in a wide pan until it begins to foam.
- Dip the bread into the egg mixture and fry in the butter for a minute or two on each side until golden brown.
- To serve, scatter over the raspberries, add a squeeze of lemon juice, a dusting of icing sugar and scatter a few mint leaves.