7 July 2007

French Toast

Today we had French toast for breakfast. In Sweden it's called "fattiga riddare" which translates to poor knights. In Bulgaria it's called "пържени филийки" translating to fried bread slices. I've done this a couple of times before, but then I'd only dipped the bread in lightly beaten eggs and ended up with two slices heavily infused with egg and 3 with barely any on them. Lundulph is great and never complains. But today I followed a recipe from my Bulgarian cook book and it was delish!


1 tbsp plain flour
0.5 dl milk
3 large eggs
1 tsp caster sugar
1 pinch of salt (optional)
2 dl milk
9 - 10 slices of white bread
grapeseed oil for frying

  1. Stir in the flour in the half decilitre milk, then whisk in the eggs, sugar and salt. This should be done in a bowl big enough to dip your bread slices.
  2. Put the rest of the milk in another bowl.
  3. Brush a little oil on a flat frying pan and heat up on low medium heat.
  4. Dip a slice of bread briefly in the milk, then in the egg batter and fry for 1 - 2 minutes until golden brown, then turn and fry for another 1 - 2 minutes.
  5. Take out on a plate and spread a little caster sugar on top.
  6. Do the other slices, remember to brush with more oil every now and then, or the toasts will burn.

We had ours with jam - white cherry that my Mum made last year, my quince jam and my blackberry jam. They can also be served with just caster sugar and a little bit of ground cinnamon.

In Sweden and Bulgaria at least, the idea with this dish is to use up bread that has gone a bit stale. We don't have any stale bread as we slice and freeze ours, so I bought a small loaf of thickly sliced bread from the shop. It was very soft and fresh and worked just as well.

No comments: