MOTHER'S DAY: ULTRA EASY DOUBLE DIPPED FRENCH TOAST

So easy the kids can make it; perfect for breakfast on a tray 

(from the archive)

Double-Dipped Crunchy French Toast

This breakfast is so simple, kids can make it.

It's a twist on the family favorite 'eggy bread' but double dipped for crunchiness and flavour.  

All that's needed is bread & egg, and a bit of vanilla, sugar and cinnamon.  An extra slice will definitely not break the bank.

Cost: 50 pence
Makes: 2 slices

Ingredients:
   2 slices thick day-old wholemeal bread or a split croissant, baguette or torpedo roll
   1 large egg
   1 tbsp milk
   1/2-1 tbsp brown sugar
   1/2 tsp vanilla extract

   1 mug breadcrumbs, either home-made OR the best Panko crumbs you can afford
   1/2 to 1 tbsp brown sugar
   1/2 tsp cinnamon
   pinch nutmeg (opt)

   Butter 
   Icing sugar (opt)

Method:

1. Put a non-stick frypan on to medium high heat
2. In a flat bowl, beat together egg, milk, sugar and vanilla
3. On a separate tray, mix breadcrumbs with sugar and cinnamon
4. When pan is ready, turn down heat to medium; add a generous tablespoon butter 
5. Dip bread in egg on both sides; allow to soak up the liquid without getting soggy
6. Using a fish slice, drop the bread in the breadcrumbs; pressing crumbs on until both sides are evenly coated
7. Place in the frying pan; after 4 mins, the bread should be crisp and golden 
8. Add a touch more butter; flip the bread; cook 2-3 mins
9. If the frying pan is big enough, fry both slices together;  otherwise keep first slice warm while cooking the second
10. Serve sprinkled with icing sugar (opt) with a side of jam, honey or maple syrup and/or fresh berries

Tip:

• For an even crunchier finish, replace breadcrumbs with bashed breakfast cereal 
• if you liked this, you'll like 67's Bread & Butter Puddings in the Baking section of Recipes on the Nav Bar

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.