Sometimes, you sat back and ponder over the bigger things in life, such as;
What exactly is French Toast?
What makes it French?
Why not just call it Eggy Bread?
Yes guys, I might have gone a little over your head with this post but sometimes life just takes you there.
I remember when I was young and naive…
we’re talking some time back now,
a whole week…
I used to think that French Toast and Eggy Bread were the same thing, only, one was said in an American accent while the other was a British brekkie staple.
I have since learn’t the error of my ways and have vowed to share this new found knowledge with any blogger or reader that crosses my path,
so today dear reader is your lucky day:
Let’s start with the similarities:
Eggy bread French toast
Contains egg Contains egg
That’s where the similarities end.
French toast is made with a specific type of bread from the States called French bread, baguettes are included in this bunch. Whereas we make eggy bread with any old sliced bread hanging around. French toast has a sweet topping usually cinnamon mixed with icing sugar. Eggy bread is basically just bread and eggs, then you can do as you please with it afterwards.
Those are the basics.
Do you feel enlightened?
Well I did and it got me thinking what a beautiful place the world would be if we just combined the two, Eggy bread, baked with a French toast topping: Think of it as a Bread and Butter Pudding with character.
Now the crucial issue when making this gluten free, is that you need gluten free bread and that is where our star of the show. Sir DS Wholesome steps in with his seeded splendour. Crust and backs of the bread are perfect for this recipe. You could probably make it by saving and using just the backs of your various loaves.
An easy breakfast treat with a light dusting of icing sugar, a breakfast bake that’s perfect for Christmas with a little prep work the day before. It’s soft, with a crusty crunch and has just the right amount of sugar.
Feel free to play with it.
Leave it plain or jazz it up. I’ll add raisins chunky next time for some added natural sweetness
This is a great recipe for when you’ve bought an awful loaf of gluten-free bread and you don’t know what to do with it. (Not looking at any loaves in particular!) We all know how expensive gfree bread is so you don’t want to throw it away. Make an EBBB (I acronymised it to make it sound cooler, did it work?)
It’s truly a great recipe and was wolfed down in my house by gluten lovers and haters alike.
Eggy Bread Breakfast Bake
- 1/2 loaf of DS Wholesome seeded bread (150g)
- 4 eggs
- 1 cup/213 ml of single cream
- 1/2 cup/111ml of whole milk
- 2 tablespoons of golden granulated sugar
- 1 tsp vanilla
- 1/4 tsp vanilla paste
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch of salt
- Maple syrup for serving
Butter the baking pan.
Butter both sides of the bread.
Slice bread in rectangles, then squares (just looks prettier!)
Arrange the first row of slices side by side and set the others aside.
Whisk all ingredients together, just before you reach the point where it gets bubbly.
Pour mixture over the first row of bread. Then layer up again with the second row. Pour mixture again and keep going till you get to the last row and finish pouring the mixture.
Cover with foil and put in the fridge
The next day
Take it out of the fridge and preheat oven to 180ºC/350ºF
Bake for 40 minutes. The bake will be done if you like a pudding taste and texture, if you prefer it a bit sturdier. Leave it for 10 to 15 minutes more checking on it regularly (Nobody wants a burnt bake!)
Dust with icing sugar once cooled slightly to avoid the sugar melting into the bread
Douse/drizzle with maple syrup and serve.
Adapted from this recipe from foodnetwork.com
You’re thinking Nice recipe Lo, but 1/2 a loaf of bread?? I know, I know, seems like a waste. Top tips for this recipe would be:
- Wait until your bread gets dry or you’ve bought too much bread or it’s about to go off, or you’ve found some in the freezer…(basically insert any scenario where you have surplus bread).
- Use the crust. You could cut them up and freeze them, saving them for a future breakfast bake.
On to Week Three of the Giveaway. We’ve had six winners so far this month and plenty more on the way….
Seriously simple entry.
- Like the Curious Baker Facebook page
- Like the post below on the Facebook page.
That’s all you gotta do!
Two winners again this week. One from overall likes and the second from likes and comments. You may have figured out by now that commenting gives you a better chance of winning. 😉 Why don’t you tell me which of the recipes on my blog you’d like to try the most?
As always you can find full details of the giveaway on the original post.
Good Luck! I have a feeling this time it’s gonna be you!