Easy French Toast the Old-Fashioned Way (Eggy Bread in a Pan)

Some recipes you never write down because you grew up watching them. This is one of mine. Beat a couple of eggs with cinnamon and a pinch of salt, soak the bread, fry it in a little oil until it turns golden. That’s it. It’s what my grandmother made when there was bread left over, and it’s still something I make at home almost every week.

In English it’s called French toast. Some people call it eggy bread, and in France it’s pain perdu, “lost bread”, because it rescues bread that’s a day too old. You don’t need an oven, a mixer or anything fancy. One bowl and one pan.

What you need

• Bread. Plain white, a sandwich loaf, brioche or whatever you have. Slightly stale bread is better because it holds its shape.
• Eggs. Two eggs are enough for about four slices.
• Milk (optional). A splash makes the inside softer and more custardy. Without it you get a firmer, eggier slice.
• Cinnamon and a pinch of salt. The salt is what makes it taste of something. Don’t skip it.
• Oil. Just enough to cover the bottom of the pan.

Easy French Toast (Eggy Bread)

Bread soaked in beaten egg, milk, cinnamon and a pinch of salt, then fried golden in a little oil.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 people

Course: Breakfast

Cuisine: European

Ingredients Method Notes

Ingredients

  

• 4 slices bread a day or two old is best
• 2 eggs
• 100 ml milk optional, about 1/2 cup
• 1/2 tsp ground cinnamon
• 1 pinch salt
• 2-3 tbsp oil sunflower or any neutral oil, for frying

Method

 

1. Crack the eggs into a wide, shallow bowl. Add the milk (if using), the cinnamon and the pinch of salt, and beat with a fork until smooth.
2. Lay a slice of bread in the egg mixture and leave it for 10 to 20 seconds, then turn it over so the other side soaks too. The bread should be moist all the way through but not falling apart.
3. Heat the oil in a frying pan over medium heat. When it shimmers, lift the soaked slices in.
4. Fry for about 2 to 3 minutes on each side, until golden brown. Turn the heat down a little if the outside browns before the middle is set.
5. Drain on a paper towel for a moment and serve warm.

Notes

Day-old bread soaks up the egg without going soggy. Fresh bread works too, just soak it for less time.

No milk in the house? Leave it out. With eggs only, the toast is a little firmer and just as good.

Tips for golden French toast

• Don’t drown the bread. A few seconds per side is enough. If it soaks too long it tears when you lift it.
• Medium heat, not high. High heat browns the outside while the egg in the middle stays runny.
• Fry in batches. Two slices at a time in a normal pan, so the oil stays hot.
• Keep it warm. Put finished slices on a plate in a low oven while you fry the rest.

How to serve it

We eat it just as it is. If you like it sweet, sprinkle it with a little sugar or drizzle honey, jam or maple syrup over it. Fresh fruit or a spoon of yogurt on the side turns it into a proper breakfast. For a savoury version, leave out the cinnamon and serve it with cheese or a fried egg.

Questions people ask

Can I make French toast without milk?

Yes. Use just the eggs, cinnamon and salt. The slices come out a little firmer, which some people actually prefer.

What is the best bread for French toast?

Bread that is a day or two old. It soaks up the egg without falling apart. Brioche and challah make a richer version, and plain sandwich bread is perfectly good.

Can I use butter instead of oil?

Yes. Butter gives more flavour but burns faster, so keep the heat a little lower, or use half butter and half oil.