French toast is not for the faint-hearted. The intoxicating combination of sliced brioche, smothered in a sweet, eggy batter, then fried in more butter than you dare to admit, is best reserved for special occasions and mornings worth remembering. And when you do decide to go the whole mile with French toast, you'd best have plenty of maple syrup and ice-cream on hand.
- 200 ml milk
- 2 eggs, lightly beaten
- 60 gm pure icing sugar, sieved, plus extra for dusting
- 4 thick soft white bread slices, or brioche slices
- 150 gm butter, diced
- Maple syrup and vanilla ice-cream, to serve
- 1Preheat oven to 180C. Whisk milk, eggs and icing sugar in a bowl until well combined. Dip bread slices into egg mixture and set aside on a tray to soak (2 minutes).
- 2Heat a quarter of the butter in a frying pan over medium-high heat, add a slice of bread and cook, turning once, until golden on both sides (2-4 minutes). Transfer bread to an oven tray lined with baking paper and keep warm in a low oven while you repeat with remaining butter and bread. Serve warm topped with ice-cream and maple syrup and dusted with icing sugar