Eggy bread and cooking with Kid 1

The only tenuous connection between this post and Easter is the use of the word ‘egg.’ Of course, one cannot live on chocolate alone (although Kid 1 would give it a good try.) At some point during the Easter celebrations, it is good to put something else apart from chocolate into your gob.

Kid 1 had been requesting a cooking lesson on what we call in our family ‘eggy bread.’ The naming of this bready treat harks from the Yaks’s British heritage. It is more commonly known as French Toast or in Frenchy speak ‘Pain Perdue.’ Whatever you call it, the process of soaking an enriched egg and butter bread in a creamy sweet egg wash and frying it up, makes a wonderful breakfast or in this case ‘breakfast for dinner’.

Enriched bread such as brioche or challah, will give you the best result. An even better result is achieved if the bread is one day old. You are looking for a crispy golden exterior and creamy soft interior. Kid 1 and I had a lovely time in the kitchen and both munchkins greatly enjoyed the puffy golden sweet, finished product. Next time, Kid 1 wants to make the brioche himself, grow chickens to make the eggs and farm our own cows for the milk and cream. Maybe we can just start with the brioche?


3 thick (3cm or so) slices of brioche (or a similar bread such as challah, it is better if the bread is a day old.)
3 eggs
1/4 cup cream
1/4 cup milk
1 tbl caster sugar
1/4 tsp vanilla bean powder or 1/2 tsp vanilla bean paste or vanilla essence
2 tbl butter
2 tbl oil
Maple syrup to serve

Beat the eggs, cream, milk, sugar and vanilla in a large jug or medium size bowl.
Pour the egg mixture into a dish that will fit the brioche slices in side by side.
Place the bread in the dish and soak in the egg mixture for 5 minutes.
Turn the bread over onto the other side and soak for another for 5 minutes. Preheat the large non-stick frypan to a medium heat whilst the bread is soaking.
Add the butter and oil to the frypan and once the butter has melted, cook the bread for about 6 minutes each side until puffy and golden brown.
It can be kept in a warm oven for ten minutes or so until ready to eat.
Before serving you can dust the eggy bread in icing sugar but as this was for my kids and they go nuts with maple syrup, I didn’t.
Drizzle generously with maple syrup.
Serves 2 people.

Cooking Notes: To serve 4, simply double the recipe. If you would like to make a savoury version, leave out the sugar and vanilla. It is delicious served with crispy bacon and a sauce of some kind. (A relish, tomato sauce or hot sauce, whatever takes your fancy.)

A Cheergerm creation

36 thoughts on “Eggy bread and cooking with Kid 1

  1. A.PROMPTreply

    I really appreciate you putting that last pic in there just so we can finally see a mess (though of course you had the foresight to put down a mat!) Anyway, I thank you for this….I’ve recently been struggling with a recipe for French Toast and I’m going to give this a try!

    • You are more than welcome for the messy photo, the tablecloth was a lovely maple syrupy, yet delicious, mess. 😁 I hope this one works for you. I think the brioche is the key.

  2. Damn, just finished downing a croissant and a pain au chocolat when I read this. Now I’m hungry again. French toast it will be for Easter Monday. Joyeuses PΓ’ques!

  3. Here’s another one from England – Gypsy Toast (or Bread). I call it Eggy Bread as my British husband refuses to call it anything else, even though I secretly think of it as French Toast. Using brioche bread (or any other egg enriched bread) are best for a lighter result – plus more eggs. Happy Easter!

    • Thanks KW and a Happy Easter to you too! I did see it was also called Gypsy toast but was unsure if that was really used at all? I think I too secretly think of it as French Toast but the British ‘Eggy Bread’ seems to have won out here too!

      • I think I heard my mother-in-law refer to Gypsy Toast, but it was a long time ago. It is rarely used, I think. Despite the Brit-influence, my American childhood cannot be wiped out. It will always be French Toast in my mind. Had a great Easter, but am now suffering from excess chocolate Easter eggs! An annual event.

  4. Beautiful recipes, Cheergerm, and deliciously lickable pictures to boot. I love that one of the fellas is getting into your space and spending some time there. Good on him.
    My kids’ favorite french toast recipe was when I made french toast banana sandwiches. Two pieces of one side cooked delectable fried eggy bread with thinly sliced bananas placed in between them (cooked side is on the inside) and the sauteing of the remaining sides allowing the banana to nearly melt. Drown with maple surple. I really need to make that again.
    Problem is, after downing one of those, you walk around feeling like a building with feet.

    • Thanks so much Peak! Happy to share the space (I just have to take a deep breath about the mess and do a Frozen number on it.) That French toast sandwich sounds rather incredible, a little like something Elvis (the King, not our dog) may have snacked on. Definitely a ‘sometimes’ food, sure your sproglets will greatly appreciate seeing it pop into your kitchen once more.

  5. Happy Easter Cheery and I’m glad you’re teaching your boys to cook, my other half is useless in the kitchen, his skills limited to opening bottles of wine and making coffee ( we have a one touch push button coffee machine!)

    • Happy Easter Mrs Recipe! I am doing my best to pass on a few skills. Opening wine and pushing buttons is better than nowt? He is married to you and eats like a king so there isn’t much impetus for him, ha!

  6. French toast. Brings back fond memories of those long gone days when I made it for my boys. Enjoy your toast, Cheery, and hold on to those special memories.

  7. How did I miss this one? We call it French Toast and it one of life’s Great Pleasures but only if accompanied by lashings of real maple syrup. Fortunately we produce plenty of the genuine article here in Ohio πŸ™‚

    • I too am a stickler for the real deal on maple syrup, just finished a jar of the good organic stuff. Sad, now need to find me some more. A bit more exxy for us than you methinks, you could bathe in it! There’s a thought LM!

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