I was always quite dismissive of this indulgent all-American breakfast until I travelled to Southeast Asia a couple of years ago. A number of the hostels we stayed in offered it as part of their complimentary breakfast, and I soon developed a real weakness for the spongey egg-soaked bread, seasoned with a hint of cinnamon and a generous drizzling of maple syrup. If you don’t fancy making it for yourself, I’d recommend the French toast at The Delaunay on London’s Aldwych; it’s stuffed with sweet, lemony cream cheese and served with blueberry compote.
A successful adaptation to say the least, but this weekend I stuck to a simpler approach using corn bread and streaky bacon. Sweeter varieties of bread like challah and brioche are typically used, but I found that corn bread offers a pleasant and perhaps necessary savoury counterbalance to the sweet of the maple syrup. Serve with streaky bacon and fresh blueberries and your Sunday brunch is complete.
Ingredients (serves four)
- A loaf of unsliced corn bread (any soft white loaf will do – challah or brioche are popular choices)
- 60 ml double cream
- 3 large eggs
- Juice of ½ a lemon
- ½ tsp. of ground cinnamon
- A good grating of fresh nutmeg
- Tbsp. of butter
- Slice the bread into 2.5 cm thick slices and set aside to dry out slightly.
- Beat the eggs with the cream, lemon juice, cream and spices and pour into a shallow dish. Heat a griddle pan on a medium heat with the tbsp. of butter.
- Soak both sides of the slices of bread in the mixture and then place in the pan with the melted butter. Cook for four minutes on each side until golden brown.
- Serve with your choice of toppings (fresh fruit or streak bacon get my vote).