Guest Blog from a Gorgeous Butterfly

French Toast for a Butterfly


I’ve been watching the build up to comic relief on the BBC and was particularly affected by the family of 8 who find all their food and live in a huge rubbish dump. They forage from and eat what most in the so-called developed world consider inedible. There has got to be a better way to live…so please support Comic Relief!

It has made me particularly conscious of what I throw away – too much! So, it was particularly fortuitous that my wonderful fellow blogger The Kitchen Butterfly had sometime ago agreed to do a guest blog for me. Below, she uses stale bread to recreate golden magic for a delicious breakfast. Thanks so much and hope you enjoy!

Easy Breakfast Recipes – French Toast

The French call this recipe Pain Perdu or “lost bread” making reference to the fact that stale bread is given new life. This delightful combination of bread dipped in a milky-eggy mixture is simple to make, requires no chef skills, is prepared in no time and is a universal delight for kids.

As a mother, finding quick and easy breakfast recipes is high on my life priority list, right up there with losing weight and sleeping. Alas, some things are far easier to accomplish than others. I also find that there are simple ways to enrich the nutritional profile of the recipe, using wholegrain or whole-wheat (brown) bread. Going for wholegrain rather than ‘standard white’ actually lends body along with sweet and nutty flavours to the resulting slices.

$-aving tip – this is a perfect way to use up leftover/stale bread – if you want to take it a step further and create wonderful shapes of the bread before frying, then get out your cookie cutter and shape away…..let your princes and princesses eat up crowns and chickens, flowers and stars..without you worrying.

Top Tip: I always serve my kids pieces of fruit with their French Toast – bananas, little chunks of apple, orange segments, and any other fruit in sight. A good way to encourage eating a balanced diet.

French Toast

2 eggs
100 mls milk
half a tsp cinnamon or vanilla extract (to taste)
4-6 slices of bread (optional – cut into triangles or other shapes)
Butter or Vegetable oil to fry

Options to serve – butter, jam, honey, or maple syrup (or fresh strawberry sauce – see this blog)

How to
1. Crack the eggs into a wide, flatbottomed bowl or plate. Add the milk and cinnamon or vanilla extract. Beat with a fork until well combined.
2. Put a pan on to heat on a low-medium heat, then dip the bread into the egg mixture, ensuring both sides are coated. If you like it a bit dry, this recipe is good for 6 slices of bread, and for 4 slices if you like it soft.
3. By now the pan should be hot – add about a tsp of butter and let it lightly brown till it gives off a fantastic toffee aroma – please don’t let it burn. Then add about a tsp of oil.
4. Place the bread in and let it brown on one side then flip over and cook on the other side, till both sides are brown.
5. Remove from the pan and serve with slices of fruit and some syrup.

Other variations

You can make a savoury version, lighting flavouring the mixture with fresh or dried herbs like thyme, oregano, parsely, coriander or spices like curry powder, cardamom and ginger. If using fresh herbs, be sure to chop them finely. Delicious served with ketchup or homemade chutney.

Thanks so much Kitchen Butterfly – do please check her wonderfully visual website and sign up to her blog – you won’t regret it and you will absolutely drool (in a good way) at her gorgeous recipes. See http://www.kitchenbutterfly.com – one of my very favourite foodie websites in the world!

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