Quick & Easy French Toast – Recipe
Since moving into our own house, my sister Emily and I have become a lot more interested in cooking. I must admit, I’ll still not a fan; I definitely wouldn’t class cooking as a hobby. But when I don’t have my mum cooking for me, if I don’t make an effort to make decent food, I won’t eat!
This means that we’ve been finding quick, easy and interesting recipes that we can throw together without a great deal of effort. This way of cooking suits me perfectly. I thought I’d share some of our recipes with you and I can’t wait – especially because I’ve just bought myself a really nice DSLR camera and I’m so excited to take pretty photos!
Enough of the introduction. Let’s get down to our first recipe! I have a few lined up ready to go, so I asked on Twitter which one should be first. The winner was French toast. I have no idea how French my idea of French toast is, but I love it. I’ll also give you a few idea of things you could serve it with. Let’s go!
How to Make French Toast
My French toast recipe is kind of a mish-mash of a few different ones I’ve seen. I first stumbled across it in a student cookbook and kind of adapted it from there to suit me.
It’s such an easy recipe, so it’s great for a quick breakfast or a breakfast treat! It’s basically a batter made with a few simple ingredients – milk, egg, butter and vanilla extract – then the bread is covered in the batter and lightly fried. Fry it on both sides for a couple of minutes until it’s as brown as you like. Be careful – it might smoke a little bit if the pan is too dry, so make sure your bread is well-coated in the batter.
I like to serve mine with something on the side if I’m having it for lunch. Fruit, like berries, is the best option. The sharpness of the fruit goes so well with the sweet sugary-ness of the bread. The bread, once fried, will be similar to pancakes – so fruit goes perfectly! Here are a few ideas…
What to Serve It With
One of my favourites is strawberries. I cut them up into quarters and sprinkle a tiny bit of sugar over them at the same time as the toast. You could also serve it with sliced banana, raspberries, or to make it more luxurious and fancy, how about chocolate-filled frozen raspberries?!
Just take raspberries, melt some chocolate (dark or white chocolate works best) and spoon it into the holes in the middle of the raspberries. Here’s a tip: if you have a muffin tin, try standing several raspberries in each space in the tin. They’ll stand up well enough to fill them.
Once they’ve all been filled, pop the try flat in the freezer until the chocolate is completely set. You can then take them all out of the tin, put them into a freezer bag or box, and put them back in the freezer. You can then get however many you need from the freezer. These go perfectly with French toast (see the images in this post!).
The full recipe is below. If you want to pin this for later, there’s a perfectly pinnable image below the recipe!
Full Recipe
Quick & Easy French Toast
Bread coated in vanilla batter and lightly fried – this French toast is perfect for a quick lunch or a breakfast treat. Suitable for vegetarians
- 2 slices bread (a couple of days old is better)
- 100 ml milk
- 1 egg
- 1 big tbsp butter/margarine
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
To make the batter
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In a microwavable dish big enough to lay a slice of bread, melt butter by putting the dish in the microwave on high until the butter is completely melted.
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Meanwhile, crack an egg into a bowl and whisk until smooth.
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Add 100ml milk, the whisked egg and 1 tsp vanilla into the dish with the butter. Mix it all together well until it forms a yellow liquid.
To make the toast
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Cut 2 slices of bread in half (optional). Dip one slice (or two halves) into the mixture, making sure it’s completely covered on both sides.
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Put a frying pan on the hob and turn the heat to medium. Place a covered slice of bread into the pan and fry on both sides for approx 2 minutes, or until it’s brown enough for you. Take it out of the pan and put onto a plate.
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Repeat with the other slice of bread.
To serve
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Sprinkle 1 tbsp of sugar over the top. Serve with berries or anything you like (or serve it on its own)!
Pin This for Later!
If you like the look of this recipe or you try it out yourself, please feel free to share it. I hope you enjoyed my very first Wonderfully Cook(ish) post. Let me know what you think – I have plenty more to come!
I’m Charlotte: media graduate, virtual assistant and avid reader. I’m a Hufflepuff, a space fanatic, and I love to write about books. More about me…
