22nd Apr 2017
Oh, Mon Dieu, French Toast
For a long time GF bread didn’t hold together well enough to even make it worthwhile to bother making French toast. It was more like French chunks, which just sounds kind of weird. Now that things have improved a bit, this works well with any supermarket GF sliced loaf, corn bread or soda bread.
Serves 4 lounging humans
120ml milk – almond or coconut milk for dairy-free folk
salt and pepper to taste
8 slices of your chosen bread – go on, use the banana one!
butter and sunflower oil, for the pan – just oil if you’re dairy-free
For me, the classic is a side of burnt streaky bacon, while the French toast is covered in maple syrup and a squeeze of lemon juice. Also super tasty are: Greek yoghurt and honey; sugar and lemon; stewed berries and honey.
Crack the eggs into a big shallow bowl, pour in the milk, season with salt and pepper and whisk it all up.
Put a good non-stick pan on a medium-high heat.
Dip each slice of bread into the egg mix and turn to make sure the bread is coated on both sides. I like to also give the bread a little squish with my fingers so it rebounds and soaks up more egg mix – this stops the centre from being too dry. Repeat until all your bread is done. This is a great way to use up bread that might be going a little dry or hard, as it will get moisture and softness from the eggs.
When the pan is nice and hot, add a little oil and butter. The oil stops the butter burning. Swoosh the butter and oil around the pan. Sometimes I gently rub it down with a bit of kitchen towel so it’s not too oily.
Depending on the size of the pan, I usually fry about 2 slices at a time, as adding more just lowers the heat of the pan and stops the French toast from sealing properly. Fry on both sides until golden brown. Repeat until all the slices are done. If I’m paranoid it’s not cooked through, I cut one slice in half just to check.
Extracted from Finn’s World: Do What You Love. Love What You Eat. by Finn N? Fhaol?in (Gill Books, €22.99), http://bit.ly/pre-finn
Photography by Leo Byrne
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