French toast (or, honestly, eggy bread as it is called in my house) is one of my favourite breakfasts. I’ll tell you a naughty secret… I don’t just eat it on the weekends! If I feel like I need a pick-me-up breakfast on a weekday, this is my go to recipe as it can always put a smile on my face.
I eat french toast in several ways (try vanilla and blueberry with a sprinkle of icing sugar, or chocolate spread and strawberries) but this has to be my favourite. Despite drenching it in maple syrup, it tends to be a little less sweet than the other types, so you can try to convince yourself it’s better for you.
Maple syrup is on the pricey side, but trust me when I say do not substitute it for honey or sugar. I used Waitrose Maple Syrup No.2 which has a stronger flavour – I prefer this to the lighter, less strong kinds as I find I tend to use a lot less which, for a breakfast recipe, is probably a good thing. Do make sure you buy pure maple syrup – not maple flavoured syrup, which is not real maple syrup, overly sweet and not maple-y at all.
This is a very simple recipe, requiring only a few ingredients. It shouldn’t take more than 5 minutes from when you start to getting it in your mouth, which for any breakfast recipe is a winning factor. I hope you enjoy!
Serves 1. Takes 5 minutes.
- Two slices of old bread (a few days old is ideal)
- 1 egg
- 3 tbsp non dairy milk (I like soy or almond)
- 1/2 tsp ground cinnamon
- 2 heaped tsp Dairy free butter (I used Pure Sunflower)
- 1 Banana
- Maple Syrup
- In a dish beat together the egg, milk and cinnamon.
- Heat a non stick frying pan over a medium – high heat with 1 heaped tsp of butter.
- As the butter is melting, dunk both sides of two pieces of bread into the egg milk mixture, and then place in the pan with the melted butter.
- Fry the bread on both sides until browned and lightly crisped. I tend to add the second tsp of butter to the pan as I turn the bread over.
- Whilst frying, slice up a banana.
- Serve immediately with the banana and a drizzle of maple syrup.