Skillet French Toast with Stale Bread, Egg & Milk

Ingredients

• 3 slices day-old sandwich bread (about 120 g / 4.2 oz)
• 2 large eggs
• 1 cup (240 ml) whole milk
• 2 tablespoons sugar for the mixture (about 25 g)
• 1 teaspoon ground cinnamon (in the mixture) and a little extra for sprinkling
• 1 tablespoon butter for frying (about 14 g)
• a pinch of salt
• 1 tablespoon sugar for sprinkling (optional, about 12.5 g)

Instructions

1. If the slices are very large, cut them in half to the thickness you prefer so they cook more evenly.
2. In a shallow bowl whisk the eggs with the milk, 2 tablespoons sugar, cinnamon and a pinch of salt until combined.
3. Heat a nonstick skillet over medium heat and melt the butter, spreading it to coat the bottom.
4. Dip each slice of bread into the egg-and-milk mixture for 10–15 seconds per side, letting it absorb without falling apart.
5. Place the soaked slices in the hot skillet and fry 2–3 minutes per side, until nicely golden outside and tender inside.
6. Transfer to a plate lined with paper towels to absorb any excess fat.
7. Sprinkle with the extra sugar and cinnamon mix or drizzle with honey/jam to taste and serve warm.

Tips

• Use slightly stale (day-old) bread so it soaks up the custard better without falling apart.
• For a creamier French toast, soak the slices a little longer—watch closely so they don’t get soggy.
• Fry over medium-low heat to brown evenly without burning the exterior while the center cooks through.

Variations

• Add orange zest or a splash of vanilla extract to the custard for extra aroma.
• Replace 1/4 of the milk with coconut milk for a more tropical flavor.
• Brush the slices with olive oil instead of butter for a less sweet, crispier version.

FAQ