Last week I made some brioche, a type of French sweetish bread somewhere between a cake, pastry and bread, and I mentioned it was really good for making French toast. Well I cut a couple of slices and allowed them to go slightly stale and then made some of the most decadent French toast you will have ever tasted. There is so much butter, eggs, milk and sugar in the brioche already, that I think keeping this French Toast savoury works better than loading it up with cream, fruit, syrup, jam, etc.
Throughout the world most people will know of French toast, even though the French don’t call it that (It’s called Pain Perdu), and there are many additions and regional variations. But the main ingredients are slightly stale bread and beaten eggs. In Britain it is more common to find savoury versions rather than sweet, and as well as it being called French Toast and Eggy Bread there is also a version called ‘Poor Knights of Windsor’, which contains sherry and is served with cinnamon sugar and jam. In German, Russia, Norway, Finland and Denmark it is also known as ‘Poor Knights’, but the recipes are different. The rest of the world seems to like their French Toast on the sweeter end with additions such as jams, maple syrup, cream, ice cream bananas, powdered sugar, as well as sour cream, Marmite, bacon, different types of cheese, etc.
Brioche Eggy Bread
I don’t think it is really necessary to give a recipe for this version of French Toast, other than use 1 beaten egg for 2 slices of stale brioche. Leave the bread to soak in the egg for a few minutes.
Heat a tablespoon of butter in a skillet. Fry each side of the bread for about a minute or so each side and then season with salt and pepper to taste.