When last did you make French toast? It’s so simple and a real treat that should be doused with syrup. Make more than you would normally, this is a real hit and not for the weight conscious.
What you need
2 eggs
2 tablespoons caster sugar
2 teaspoons vanilla essence
1 tin evaporated milk (it makes all the difference)
Butter for frying
Thick cut bread slices about 2-3cm thick (use white bread like french loaf or a sweet bread like Kitke)
Fruit and syrup to top it off
The process
Beat the eggs in a bowl, add the caster sugar, vanilla essence and evaporated milk and whisk together well. You want most of the caster sugar to dissolve.
Place the bread pieces in batches in a shallow dish and pour over the mixture, turning them to coat well.
Heat a pan to medium and melt some butter and cook the bread until golden brown with a few dark areas on the edges. if your pan is too hot the bread will not heat through and the outside will burn.
Serve immediately with fruit slices and a good amount of syrup.
It’s heaven, take my word for it.
Hi Graham,
Thanks for this yummy looking recipe !
I am a South African living overseas (Geneva – Switzerland)..
What could I replace the evaporated milk with ? I can find condensed milk here, would that do the trick ?
Thanks !
Hi Tersha, no condensed milk is totally different. Evaporated milk has had about 60% of the water removed from it and is a lot thicker but not sweetened.
Here is a substitute: 2/3 cup dry milk powder + 3/4 cup water. That will give you the consistency you need. Happy days, G
Many thanks Graham, will give it a try this week-end !
sorry about the re-post, did not see your answer 🙂
I often make french toast for breakfast. This one looks really good – going to try it this weekend, for sure.
Thanks Graham for all the delicious recipes.
You are welcome Di, so glad you are enjoying the site. Cheers for now G
I know I said I will post healthir food and I really tried… I just love this type of food and it’s been so cold in CT(excuse).
I can really see that you are trying to fatten us all up here Graham, just remember that it summer now