Lazy mornings were created for lazy breakfasts! A simple French Toast recipe on how to make Homemade French Toast served with tart summer berries and sticky maple syrup.
What is the most cliche French thing you can think of? Baguettes, cigarettes, red lipstick, or fluffy French Toast?
With moments lost in translation, my relationship with a Frenchman has created endless entertainment. Moments of laughter, sometimes misunderstandings, and of course, moments of complete surprise.
The first – “oh la la” does not mean anything sensual. On the contrary, it is said is disbelief followed by a swear word. Don’t use it, you will look like an idiot. The second, you will never be French; just learn to accept it. Third, French Toast is not eaten for breakfast.
What?! Come again?
In France, breakfast is not a large meal. It’s typically a slice of brioche soaked in your morning coffee, which is inhaled sleepily from a “latte bowl” instead of a mug.
Despite the array of gorgeous wine, cheese and food, while living in France I was deprived of my favourite meal, breakfast. No perfectly poached eggs, avocado on toast or stacks of French Toast dripping with sticky maple syrup. I was in disbelief and I quickly learnt how to make some of my favourite breakfasts, this being one of them. What was even more surprising, French Toast is more of an uncommon dessert than a breakfast.
We can all agree on one thing. Regardless if it’s eaten for dessert or even breakfast, French Toast is a delicious treat!
Fluffy French Toast Tips
OLD BREAD (one or two days) makes the toast crispy on the outside and custardy on the inside.
THE BEST BREAD for French Toast is thick 2 to 3 cm slices. Thicker slices create a fluffier french toast because the bread is more likely to remain intact if it becomes too soggy.
AS A RULE OF THUMB, one egg per every 2 slices of bread.
STACK your eggy slices and allow to rest for a couple of minutes so the mixture can settle in the bread and continue to submerge.
PREHEAT your pan so the custard mixture is sealed into the French Toast as opposed to leaking out and creating a little “foot”.
USE OLIVE OIL as opposed to butter because it has a lower smoking point making it less likely to burn your toast. For a buttery flavour, spread some on your toast after they have finished cooking.
PLAY with the toppings for different seasonal variations. Stewed apples with cinnamon and nutmeg, rhubarb compote, summer berries with lemon zest are all tried and tested perfect French Toast Topping ideas.
How To Make Homemade French Toast
- 4 organic eggs
- 2 tsp vanilla essence
- 1/4 cup organic sugar
- 8 2-3 inch slices of organic sourdough bread
- extra virgin olive oil (to cook)
- 125 g mixed berries
- maple syrup
- natural yoghurt, ice cream or whipped cream
- Mixing Bowl
- Fork or whisk
- Medium-sized frying pan
- In a medium-sized mixing bowl, whisk the organic eggs, vanilla essence and sugar together until well combined.
- Submerge the slices of toast in the eggy/custard mixture and place the bread aside for a couple of minutes to absorb the mixture thoroughly.
- Meanwhile, preheat the frying pan on medium heat and grease generously with the extra virgin olive oil. Cook the bread for 2-3 minutes each side or until golden brown. Transfer to serving plates and serve with mixed berries, maple syrup and natural yoghurt. Bon Appétit 🙂
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
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Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.