Whether you call it Eggy Bread, Pain Perdu, or one of its many other names, Brown Sugar and Cinnamon French Toast is Thrifty, delicious, and easy enough for older children to make. It’s a classic breakfast for good reason!
- brown sugar
- ground cinnamon
What Kind of Bread?
The great thing about this great use-it-up recipe is that you can use any sort of bread. Homemade sandwich bread, that baguette the family didn’t finish … I’ve even made it with cinnamon buns that I sliced in half. Any neutral bread works great, and sweet breads (like cinnamon raisin) can be amazing.
Ideally, it should be a bit stale – not hard as a rock, definitely not fresh and soft, maybe just past that “It’ll be good if it’s toasted” stage.
Making French Toast
Whisk the egg until slightly beaten and mix it with the cream.
In a shallow plate, pour the cream and egg mixture over the bread. For this recipe, we used 1/3 of a baguette.
Prick the bread with a fork and turn it over to ensure it is thoroughly soaked in the egg and cream mixture.
Over low medium heat, melt some butter in the pan and place your soaked bread slices being careful not to overcrowd the pan. The low heat setting is to avoid burning whilst ensuring the egg is thoroughly cooked.
Cook for a minute or two on both sides until browned.
Arrange on a platter and sprinkle with brown sugar and cinnamon.
Serve up with more butter or clotted cream.Print