Eggy Bread Recipe
How to make easy eggy bread recipe with ingredients and instructions for stuffed French toast:
This eggy bread recipe is a delicious filling breakfast which can be described as a morning comfort food that is best served with bacon or topped with maple or golden syrup, sugar, jam or honey. It is quick and easy to make and can be made with a variety of your favourites. The other names used are eggy toast, gypsy toast or gypsy bread.
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Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
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These eggy bread recipes have been kindly provided by the authors where they may use these alternative names.
The first one comes from The Pantry Cookbook by Michelle Clay whose full review can be read on the Family Cookbook page. Michelle calls this her French toast recipe. Her cookbook is about providing quick and easy meals on a budget whilst cooking from scratch which is perfect for this meal. Michelle describes this as an ideal way to use up stale loaf or that which has been stored in a freezer. As a cookbook from America Michelle uses the cup measurement system rather than the tradition UK weights and measures and advises that one egg and one quarter of a cup of milk should be enough to moisten two slices of sandwich bread.
Eggy Bread Ingredients
1 cup of milk or cream
One eighth of a teaspoon of salt
Optional French toast ingredients suggested by The Pantry Cookbook include white or brown sugar, honey or pumpkin pie spices.
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How To Make Eggy Bread
Heat a griddle or frying pan on a medium heat. Whilst this is heating set aside the loaf to be used. Your hands may get a bit sticky so looking out the slices now will save some mess.
In a large bowl beat all of the ingredients together except the bread.
Melt a tablespoon of butter in the pan if it is non-stick.
Dip each slice into the bowl making sure each side is soaked and then place into the pan.
After about five minutes use a spatula to lift one of the slices. If it has turned brown underneath then turn it over and cook until the other side browns. Then serve with your favourite topping or accompaniment; we like bacon and eggy bread for a breakfast treat.
If you are making a large batch you can keep them warm on a plate in the oven on a low setting.
The Pantry Cookbook describes how to freeze it by using parchment paper between the slices to prevent them sticking together when frozen. This can then be reheated in a toaster.
There is also an alternative which uses canned pumpkin, canned squash or canned sweet potato to give it the flavour of pumpkin pie.
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Stuffed French Toast
This has been kindly provided by Tiny Food Party!: Bite-Size Recipes for Miniature Meals.
This stuffed French toast recipe by food writer Jenny Park adds a delightful sweet blueberry and cream filling in contrast to a crumbly gently crunchy cornflake and macadamia nut coating.
More of Jenny’s ideas can be found on the Party Food Recipes page.
Ingredients for French Toast
Creamy Berry Filling
4 ounces of softened mascarpone or cream cheese
2 tablespoons blueberry jam
1 teaspoon of divided cinnamon
6 slices of sourdough with the crusts removed
3 lightly beaten eggs
4 tablespoons of milk
The zest and juice of one orange
1 tablespoon of vanilla extract
16 tablespoons of cornflakes
8 tablespoons of macadamia nuts
3 tablespoons of butter
Dipping Sauce Ingredients
16 tablespoons of pure maple syrup or pancake syrup as a tasty and affordable alternative
24 cocktail picks to serve this party food
How to Make French Toast
Put the mascarpone cheese, blueberry jam and half of the cinnamon into a small bowl and stir together. Spread the mixture over 3 of the slices and top with the remaining slices. Cut each sandwich into 8 small triangles.
Whisk together the eggs, milk, orange zest and juice, vanilla and the remaining cinnamon in a small shallow dish. Place the cornflakes and macadamia nuts in the bowl of a food processor and process to a coarse meal. Pour into another shallow dish.
Dunk each triangle into the egg mixture and let soak for 1 minute, flip, and let soak an additional 30 seconds. Dredge triangles in cornflake mixture until fully coated.
Melt the butter in a skillet over a medium heat. Add half of the triangles and let them brown and crisp for about 3 minutes. Flip and cook for 3 minutes more. Remove from the heat and cook the second batch. Serve warm with cocktail picks and maple syrup for dipping.
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Dips & Sauces