Some mornings deserve a little more than toast and a quick cuppa.
This French toast is rich, golden and just indulgent enough to feel like a proper treat. We’ve kept it simple so anyone can make it, but the quality of the ingredients does all the heavy lifting. Organic eggs, Tom Parker Creamery double cream, proper sourdough and crispy Jolly Hog streaky bacon on top. Finish it with a generous drizzle of maple syrup and breakfast becomes something worth savouring.
No fancy kit needed. No complicated steps. Just a good pan, good ingredients and someone worth making it for.
What you’ll need (serves 2)
- 2 organic eggs
- 80ml whole milk
- 40ml Tom Parker Creamery double cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 slices sourdough bread
- 3 to 4 rashers Jolly Hog streaky bacon
- Maple syrup, to serve
- 1 tbsp oil, for frying
How to make it
Step 1 In a bowl, whisk together the eggs, milk, double cream, vanilla extract and cinnamon until combined. Pour into a shallow dish. Place the sourdough slices into the mixture and leave to soak for 2 to 3 minutes per side.
Step 2 Heat a tablespoon of oil in a non-stick frying pan over a medium heat. Carefully lift the soaked sourdough from the dish and place it in the pan. Cook for 3 minutes on each side until golden brown and crisp.
Step 3 Meanwhile, cook the bacon rashers in a separate hot pan until browned and crisp. Transfer to kitchen paper and pat dry.
Step 4 Serve the French toast topped with the crispy bacon and a generous drizzle of maple syrup. Put it on a tray. Add a brew. Job done.
