French toast doesn’t appear often enough on the breakfast table in my house. This might be as my other half claim not to like it. He’s French by the way, which in my head this makes no sense whatsoever.
I on the other hand love the stuff. It’s such an old favourite. My favourite version as a youngster being made with stale baguette, cooked until crispy and slathered with ketchup. Quite honestly it’s still somewhat of a guilty pleasure. In my attempt to be a positive (not perfect) role model, I decided to steer away from the ketchup and swap it for compote.
Here’s my sweet version which is quite honestly like eating a pudding for breakfast. Never a bad thing as far as I’m concerned. Cinnamon and vanilla make this such a warming and comforting breakfast, perfect for these cold winter mornings. It’s best made with day old bread to stop it going too mushy, I love to use sourdough but use whatever tickles your fancy.
Cinnamon Vanilla French Toast
4 slices of sourdough or 2 large pieces of regular sliced bread
¼ cup of milk
½ teaspoon of ground Cinnamon
¼ teaspoon of Vanilla Extract
1-2 teaspoons of Coconut Oil, for frying
- Beat the egg. milk, cinnamon and vanilla together in a wide bowl.
- Take a large frying pan and place it over a medium heat. Add 1-2 teaspoons of coconut oil.
- While the pan is heating up take each slice individually into the egg mixture, making sure each slice is thoroughly coated in the egg mixture. You want the egg mixture to soak into the bread but you don’t want the bread to get too soggy that it’s falling apart.
- Place the bread slice into the frying pan and fry until it is golden and crispy on one side, then slip over and fry the other side until that becomes beautiful and crisp.
That’s pretty much it. Simple yet delicious. Here I’ve served it with a quick blackberry “compote”- as quick as defrosting half a cup of frozen blackberries in a pan with 1 teaspoon of honey or sweetener of your choice. It’s great with just some fresh fruit , yoghurt or honey too.