French Toast is the delicious cousin of savoury Eggy Bread. With a hint of vanilla and lovely thick bread soaked in a sweet eggy custard, this take on the French pain perdu is a wonderfully versatile breakfast, brunch or dessert.
Break 5 Eggs into a large baking pan. Add 150ml Milk, 2 tbsp Icing Sugar, 2 tsp Sea Salt Flakes and 1 tsp Vanilla Extract.
Whisk everything together until fully combined.
Cut 4 thick slices of White Bread.
Please the bread slices into the egg mixture. Leave them to sit for 2 to 3 minutes.
Flip the bread over so the egg mix can soak into the second side. Again leave the bread to sit for a couple of minutes until all of the liquid is absorbed.
Heat 1 tbsp Vegetable Oil in a large frying pan on a medium high heat until just starting to smoke. Add 2 of the bread slices and turn the heat down to low. You are looking for a slight sizzle but nothing more. Allow to cook slowly for 4 minutes.
Use a fish slice to flip the slices and leave to cook for a further 4 minutes on the second side.
Either serve the slices straight away or keep them warm in a low oven. Keep repeating until all slices of the bread are cooked. Alternatively you can use multiple pans at the same time.