French toast

• 40 g Butter (for the pan)
  Swaps (2)
• 3 u Egg
  Swaps (2)
• 1 pinch Salt
• 3 tablespoons Sugar (2 for the egg mixture and 1 for caramelising)
• 0.5 teaspoons Cinnamon (ground) (optional)
• 1 teaspoon Vanilla Extract (optional)
• Maple Syrup (or honey and fresh fruit, to serve)
• 250 ml Whole Milk
  Swaps (2)
• 8 slices Stale bread (a day old (baguette, country loaf or thick sandwich bread), about 2 cm thick)
  Swaps (1)

Instructions

1. 1

   If the bread is still soft, leave the slices out for an hour or dry them in the oven at 150 °C for 5 minutes: dry bread soaks up the mixture without breaking.

2. 2

   In a shallow dish, whisk the eggs with the milk, 2 tablespoons of sugar, the vanilla, cinnamon and salt until no streaks of white remain.

   2 min

3. 3

   Soak the slices in batches, about 20 seconds per side for baguette or a country loaf (a little less for sandwich bread), until soaked through to the centre but not falling apart. Let them drip for a few seconds on a rack or plate.

   5 min

4. 4

   Melt a knob of butter in a non-stick frying pan over medium heat. When it stops foaming, add as many slices as will fit without touching and cook for 2 to 3 minutes per side until golden. If liquid still seeps out when you press the centre with a spatula, lower the heat and give them another minute.

   12 min

5. 5

   For a caramelised finish, sprinkle a little of the remaining sugar over the top, flip the slices and leave for half a minute, until the sugar melts and turns glossy. Repeat with the rest of the bread, adding fresh butter for each batch, and keep the cooked slices warm in the oven at 100 °C while you finish.

   6 min

6. 6

   Serve straight away with maple syrup, or with honey and fresh fruit.