French Toast Frittata





I love French Toast. No, really. I could eat it everyday – some days with bacon, some days with fruit, some days with cinnamon sugar or mango yoghurt  or any yoghurt. To be honest, I could eat it on its own with no sidekick.

I also love brunch. It’s borderline scary how much I love brunch and how I try to sneakily serve brunch things for all other meals.

Anyway, this was a need-to-use-up-my-fecking-huge-loaf-of-bread-today recipe which I tweaked a little to ensure we got a moist, yummy french toast packed with one of our 5-a-day, to assuage guilt of course!


Serves 2 people

3 large-ish eggs

4 slices of soft bread (any kind will do), crusts cut off and buttered on both sides

1/2 cup of fruit (any thing you fancy – berries, chopped bananas or peaches. If you use apples or pears, cook them first * (see below for tips)

2 tbsps granulated sugar

4 tablespoons (tbsp) milk

1/4 teaspoon (tsp) salt

1 tsp vanilla extract

1/4 tsp cinnamon (optional)

small pinch of pepper (optional)

1 tsp butter for greasing the pan

Maple syrup/Honey/Golden syrup for serving (your pick!)

To make the frittata: 

Preheat your grill to 200 deg, c. 

Beat the eggs with the milk, salt and vanilla extract. You can add the pepper at this stage if you’re going to serve with maple syrup or golden syrup because it brings out the smokiness of both, but not if you’re using honey. And just a teensie pinch!

Pour half of that into a medium (buttered) skillet.**

Place the bread in the egg mix in the skillet to soak. I cut the bread into strips so I could arrange it more easily. Wait long enough to see that the bread is soaking up the egg – usually about 3-4 minutes.

Sprinkle the sugar over all of it and the cinnamon (if you like). Then you can add whatever fruit you have. Pour the rest of the egg mix over the bread and fruit and turn on the stove.

Cook this for about 3-4 minutes on medium heat and then put it under the grill till it browns on top, about 4 minutes. 

Done! And you can serve it with maple syrup, honey or golden syrup drizzled over and yoghurt or crème fraîche if you want to fancy it up more.

Make sure your skillet is oven-proof please, especially the handle – you don’t want it melting in your oven!

* Using harder fruits: If you want to use apples or pears then chop an apple or pear to bite sized pieces first. Put a saucepan on the stove, add 1/2 tsp butter and coat the saucepan. Then add the fruit, add 3 tbsps water and a stick of cinnamon if you like. Let it gently come to a simmer. The fruit will soften and then you can add it to the frittata.

** To butter it, just turn on the stove, add the 1/2 tsp of butter, let it melt and swirl it around the pan. Then turn off the stove, let it cool slightly (about 2 mins) before you pour in the egg mix.





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