Everyone has had eggy bread but you probably know it as one of it's myriad names! From pain perdu, French toast, gypsy toast, poor knight and a thousand others, it's no wonder it's so popular!
This classic dish can be varied in so many ways and eaten at different times of the day, so it's perfect for last minute frugal meals or jazzed up for entertaining.
This recipe is more of a brioche pain perdu, but I've got you covered with plenty of variations, including sweet, savoury and some in between to choose from.
Bon appétit!
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All about this dish
If you’re English you probably know it as gypsy toast or eggy bread and, if you are in the US, it's French toast and it's normally eaten for breakfast.
However, this dish is popularly known as pain perdu in France and is traditionally served as a dessert. It is still a popular dessert locally in Deux Sevres, where I lived and one of my husband’s favourites. Pain perdu is translated as ‘lost bread’ and it was normally made to use up stale bread, in much the same way as bread and butter pudding.
For this recipe I am giving the ingredients a French slant. It makes the most simple, frugal and deliciously quick dessert using French brioche bread, which makes it perfect for easy entertaining!
🥘 Ingredients
This is such a simple recipe, so these are very basic ingredients:
- Sliced brioche - most supermarkets stock ready sliced brioche bread. If you haven't tried it before it is sweet, rich and buttery, with a very soft texture.
- Eggs - free range, medium.
- Milk - whole or semi skimmed
- Sugar - plain granulated white sugar or caster. Golden caster or brown will give a richer flavour.
- Vanilla extract - optional, but gives the brioche French toast an extra sweet flavour.
- Ground cinnamon - nutmeg would also work well.
- Butter - don't even think about using anything else as it won't give the same flavour.
🔪 Instructions
This dessert is really easy to prepare so, if you are having a dinner party you could easily make the brioche French toast after the main course, in less than 15 minutes.
Whisk the eggs together with the milk, sugar, cinnamon and vanilla extract.
Heat the butter in a frying pan over a medium heat then dip the bread in the egg mixture, making sure that both sides are moistened.
Fry in the pan for 2-3 minutes until golden, then carefully flip over for another few minutes.
Serve on its own or add some fruit and ice cream.
💭 Top tip
- It's easier to cook two at a time and put the cooked ones in the oven on a low heat while you make the rest.
- If you have a leftover vanilla bean case, when you have removed the seeds, it's a great idea to put it in the sugar container. This way, you will always have vanilla sugar to hand for scattering over desserts.
📖 Variations
Breads to try
- sliced white bread for the most frugal and traditional British eggy bread breakfast!
- English muffins - great for breakfasts
- brioche bread or gâche brioche
- sliced croissants
- panettone or sliced tea bread
Sweet options
- fresh fruits such as strawberries, raspberries, blueberries, sliced peaches and some whipped cream or crème fraîche
- ice cream with a sauce made from fruit, chocolate, maple syrup or salted caramel
- top with some fruit compound butter by mixing some berries with butter, forming into a log shape, then freezing. Slice off what you need and let the butter melt over the gypsy toast.
Savoury options
Leave out the sugar, vanilla and cinnamon and try:
- top with a few slices of crisp cooked bacon, drizzled with maple syrup
- smoked salmon and a poached egg
- mashed avocado and chilli flakes
- top with cheese, melt under the grill and top with ham or tomatoes
- baked beans and chipolatas
FAQs
These are best eaten freshly cooked. If you dunk the bread in the mixture too far in advance it will start to fall apart.
If you do have any leftover they can be refrigerated for a couple of days or wrapped and frozen.
Reheat in the frying pan with butter.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More bread recipes
📋 Recipe
Eggy Bread
Ingredients
- 4 Slices of Brioche
- 2 Eggs Beaten
- 2 tablespoon Milk
- 2 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 tablespoon Butter
Instructions
- Combine the eggs, milk, sugar,vanilla and cinnamon in a shallow container.
- Heat the butter in a large frying pan over a medium heat.
- Dip each slice of bread in the egg mixture on both sides.
- Fry in batches of 2 for a few minutes each side until golden.
- Serve with fruit and ice cream.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
Amanda
Thanks for the insight Paul.
Paul Cézanne
French toast originates from the Roman Empire, not from France;
French toast, that bit of gastronomical yumminess that is fried egg/bread combo, is an old dish. In fact, it predates the founding of France.
According to the Apicius, a collection of recipes from the early 5th century AD, the dish we now know as the French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in milk (and sometimes also egg) mixture, then fry it in oil or butter.
In the 15th century English court of Henry V, a version of the French toast called "pain perdu" or "lost bread" was the culinary rage. Then, it was called "lost" bread because the recipe called for soaking hard or stale bread in a mixture of milk and egg, then frying it. Pain perdu is what the French call French toast today.
Amanda
Thanks Sue.
Amanda
That sounds really naughty Jill.I need to try that version!
Amanda
Thanks Emma.
Amanda
Thanks Dannii. It’s a favourite of my husband!
Amanda
Thanks Amy!
Amy | The Cook Report
Yum this looks like the perfect dessert 🙂
Dannii
French toast is a favourite on a Sunday in our house. I love the sound of this cinnamon loaded version
Emma
I love french toast. This sounds delicious! It would make the perfect valentine's breakfast!
Jill
I make a stuffed French Toast - filled with an apricot sweetened cream cheese and topped with raspberry syrup. But I like a classic French Toast with maple syrup too.
sue | the view from great island
This is absolutely dreamy, the most romantic dessert ever!
Amanda
Thanks Megala. 'Lost bread' doesn't do it justice, although I've seen menus that translate when they don't need to!
Megala
Lovely dessert! I like the name of this dessert. 🙂
Amanda
Thanks Cheryl. I hope you give it a go. At least the ingredients are cheap to try it!
Cheryl Wright
I know what French toast is (really don't like it) but never with all these ingredients on it. Looks good. Just might have to use your recipe and see if I change my mind about French toast : )
Amanda
Thanks so much. I can't believe it's on a menu but I agree it's very delicious!
fatdormouse
Another "eggy bread" although we never had it at home. I don't cook desserts, but this looks lovely. I've had it once here in France, and it was delicious!
Amanda
Thanks Melve. It's embarrassingly easy and there's always empty plates so I hope you enjoy it!
Amanda
Thanks Brian. It was eggy bread for me too and I'm from the south! Love a no effort pud.
Brian Jones
Interesting I have never heard the phrase gypsy toast at all, it was called Eggy bread in the Midlands and the places I live between the Midlands and London. I love the stiff a wonderful indulgent munch, your recipe sounds great!
melve
Another recipe for a surprise dessert this Sunday. We love sweets and this one look so yummy and delicious and easy to prepare. Thanks for sharing.
Amanda
Thanks Karen. They certainly love their puds here and it's weird to see this dish on the menu at lunchtime! We would have it for breakfast in the UK but never sweet.
Karen
As many times as I've visited France, I didn't know that our "French toast" that we have for breakfast is served as dessert there. I'll definitely have to try it your French way. 😀