Bread with egg and milk

Name: Bread with egg and milk - Arina E.
Ingredients: 2 eggs; 3; 4 slices of bread; a little milk; oil; a pinch of salt; powdered sugar

Children - Bread with egg and milk by Arina E. - Recipia

Every time I have leftover bread that is no longer fresh, I think of French toast. It’s one of the quickest solutions for breakfast, especially when I have eggs and milk at home. I’ve made this recipe dozens of times, most often in the morning, with whatever I have on hand. I prepare it without many complications and it goes quickly, even when time is short. Quick Info Total time: about 15-20 minutes Preparation time: 5 minutes Cooking time: 10-15 minutes Servings: 2 Difficulty: easy Recipe type: breakfast, quick snack, "French toast" Ingredients 2 eggs 3-4 slices of bread (any kind of bread that is a day or two old) A little milk (a few tablespoons, just enough to thin the eggs) Oil for frying A pinch of salt Powdered sugar for serving (optional) Preparation method 1. Crack the eggs into a bowl large enough to dip the bread slices. Beat them well with a fork or whisk until well combined. 2. Add a small pinch of salt and continue mixing. The salt should be added at the beginning to dissolve completely in the eggs. 3. Pour a little milk over the beaten eggs. Not too much, about 2-3 tablespoons, just enough to slightly thin them and help the bread absorb the liquid. Mix again. 4. Heat the pan, add the oil, and let it get hot. I use enough oil to cover the bottom of the pan. It’s important for the oil to be hot; otherwise, the bread will absorb too much. 5. Take each slice of bread and dip it in the egg and milk mixture on both sides. Let it soak, but not too long, so it doesn’t break. 6. Place the bread slices in the hot oil. If the pan isn’t very large, fry them in two batches. 7. Let each slice brown on one side, then flip them with a spatula and fry the other side until golden. 8. Remove them onto a plate lined with a paper towel to absorb the excess oil. 9. They can be served plain while warm, or sprinkled with powdered sugar to taste. Why I make this recipe often For me, French toast is the emergency solution when I have nothing else for breakfast. It’s quick to make, uses leftover bread, and doesn’t require special ingredients. It can be adapted based on what I find in the fridge and never gives me a headache. Tips and variations Tips - Don’t leave the bread slices in the egg mixture too long, especially if it’s soft bread, so they don’t break. - Day-old bread absorbs the liquid better but doesn’t become mushy. - The oil should be well heated so it doesn’t soak too much into the bread. Substitutions - If you don’t have milk, you can use water or even omit the liquid, just using eggs. - White bread works simplest, but you can use any kind of bread, even baguette or whole grain. - Powdered sugar can be left out if you prefer the savory version. Variations - For a saltier taste, you can add a little pepper or a dash of paprika to the eggs. - If you want sweet French toast, mix a little sugar directly into the eggs before dipping the slices. - You can add a splash of vanilla extract if you want something more aromatic. Serving ideas - Plain, while warm, straight from the pan. - With powdered sugar or honey. - Alongside a glass of milk, yogurt, or coffee. - Next to jam or preserves. Frequently asked questions 1. Can I use fresh bread? Yes, but fresh bread soaks quickly and risks breaking. I prefer to use older bread. 2. Can French toast be made in the oven? The classic recipe is on the stovetop, but they can also be baked in the oven; however, the texture will be different. 3. What type of oil should I use? Any sunflower or canola oil. I do not recommend olive oil for French toast. 4. Can I prepare them with more milk? The more milk you add, the softer the mixture will be. I prefer to use a little milk so they don’t turn out too liquid. 5. Can French toast be savory? Yes, you can omit the powdered sugar and serve them with just salt or other spices to taste. Nutritional values The values are approximate, for one serving (2 slices of bread, 1 egg, a little milk, fried in oil and with powdered sugar sprinkled): Calories: 200-250 kcal Protein: 8-10 g Carbohydrates: 25-30 g Fats: 8-12 g Sugar: 5-7 g (with powdered sugar) These values may vary depending on how much oil remains on the French toast and how much powdered sugar you use. Storage and reheating French toast is best immediately after making. If there are leftovers, I keep them in the fridge in a closed container until the next day. To reheat, I put them in a dry pan on low heat for a few minutes, or even in the oven. I do not recommend keeping them for more than 24 hours, as they will become soggy and lose their good texture. Tags: French toast, breakfast, egg bread, quick recipe

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