French toast recipe by Gillian Veal

This French toast is a firm favourite as a breakfast or brunch classic

(Image credit: Clair Irwin)

published 10 July 2024

This delicious recipe is the perfect start to the day, and goes down a treat with the whole family. The French toast can be topped with berries, or banana and toffee or chocolate sauce.

Ingredients

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Break the eggs into a wide, shallow bowl and beat gently with the cream. Add the cinnamon and/or nutmeg, if using, and the vanilla extract.
Heat a griddle or frying pan with a little oil over a medium heat. Put the bread slices, one at a time, into the egg mixture and let them soak for a few seconds before carefully turning to coat the other side. Only soak the bread you will be cooking immediately or it will turn to mush.
Fry the bread in the pan, leaving each piece until the bottom is crisp and golden brown before you flip it over and brown the other side. Don't cook it too quickly.
While the second side is cooking, add the berries to the pan with a little knob of butter and cook gently until they go jammy and the juices seep into the toast.
Serve hot with a handful of fresh berries and a drizzle of maple syrup, and garnish with a sprig of fresh mint and edible flowers if you have them.

Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.