In France they call it pain perdu, in America French Toast, and in England the far less glamorous eggy bread. A few days ago I  discovered that I am absolutly amazing at making French toast.  I have to confess that I haven’t really eaten my fair share of french toast over the years but it is now one of my favourite foods. In England we’re not really a fan of sweet things for breakfast. We like a savoury start to the day. A bowl of crunchy nut corn flakes is as crazy as we get. However when my bestest friend in the world came to visit  me last week, she introduced me to this fabulous phenomenon. We had some pretty amazing French Toast at the W in Taipei and some hideously awful dry crap at a well-known restaurant in Itaewon which will remain nameless. After tasting that dried up piece of cardboard I knew I could do better. So I set upon making my first batch, and suffice it to say, I nailed it. It almost makes me want to set up a restaurant just to sell my own Fat Girl French Toast to the masses. You too can make amazing French Toast, all from the comfort of your own home with little to no cooking skills needed. It’s so easy a monkey could make it, so wow your friends the next time you have them over for brunch. The key is using good bread. I picked up this loaf of morning toast from Paris Baguette (3,000). It’s half way between a croissant and bread and is perfect for French Toast goodness.



1 loaf of bread (Morning toast bread)

300ml of cream

300ml of full fat milk

3 eggs

1 tablespoon of vanilla extract

4 tablespoons of sugar

Half a stick of butter (for frying)


Cut your loaf into 3/4 of an inch thick slices. I made mine using a fresh loaf but if you let it go stale for a day I am told it’s even better. In a large bowl beat together the eggs, milk, cream, sugar, and vanilla until mixed together. Heat your pan to a low/medium temperature and throw in a knob of butter. Dip a slice of bread into the custard mixture, let it soak up those juices, then turn it over to do the other side and throw it into the frying pan. Depending on the size of your frying pan you will be able to cook 2-3 slices at a time. After a few minutes it should be golden brown on the bottom side. Flip it over and do the other side for a few more minutes. Making sure that the custard has set in the middle, remove from the pan and cook the remaining slices. Serve with berries, maple syrup and, if your feeling extra naughty, throw on some whipped cream or ice cream. At this point a bit more cream really isn’t going to hurt. Voilà the fattest French Toast in town!




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