This weekend I made french toast. The recipe is based on one I saw in Leon: Baking and Puddings. Book 3 but I altered the recipe to make enough for one (large) portion.
Now, I am confused because the recipe in the book was called "Eggy Bread". For me, Eggy Bread is the savoury version of this - you soak the bread in egg and milk and a little seasoning, fry and eat with bacon and tomato ketchup. That's how we always ate Eggy Bread when I was a child, and how I make it now. I call it French Toast if it's the sweet version. But according to my Leon book, it's Eggy Bread in England and French Toast in America. How confusing! What do you call it?
Beat some eggs, milk, vanilla and sugar together and soak a couple of slices of bread in this mixture. Heat a knob of butter in a frying pan until it's sizzling. Fry the bread gently for a couple of minutes on each side in the butter until it's golden. Put it on a plate and spread each cooked slice with butter (yes, that's what the Leon book told me to do...more butter) then dust with icing sugar and pour maple syrup over the top.
It was divine. Soft and eggy - almost custardy - inside, and crunchy on the outside. My friend Rachel told me about Baked French Toast recently. I definitely need to look into that, purely for research purposes you understand. And something called a Dutch Baby Pancake which I keep reading about on other blogs and want to try.