French Toast- recipes for Real Bread Week - Jen's Kitchen

French Toast- recipes for Real Bread Week

The boys were away.  I had eggs in a jug (don’t ask).  And I had my really fab (if I do say so myself) Milk dough loaf.

So I was tossing around the idea of either scrambled eggs (but I’d no bacon), or pancakes.  And decided on French Toast!

French Toast
French Toast Ingredients

It’s so simply, and just a calorie laden treat that takes minutes to prepare.  I used my own bread, but any nice white loaf will do.  Simply whisking an egg and 2 tablespoons of cream together for each person, soaking a slice of bread in this, then transferring it to a frying pan with a little melted butter in it.  Let it brown on both sides.

Remove to a serving pate and sprinkle with caster sugar of maple syrup.  Delicious with some fresh fruit also, although I forgot we had some of our own raspberries and blueberries in the fridge!

The finished article
The finished article

The bread I used was from Timmy Allen Ballymaloe Bread book.  It’s technically and enriched dough, as there’s milk in it, but is extremely easy to make.  It makes the best toast, and sandwiches!

Ballymaloe “Milk” Bread


1.1kg strong white flour

30g fresh yeast or 15g dried yeast

2 teaspoons salt

750ml approx. tepid milk

100g butter


Preheat oven to 230°C.

Sieve your flour and salt into a bowl.  Rub in the butter.  Dissolve the yeast in the tepid milk (if you are using dried yeast leave it in a warm place for about 15 minutes). Pour most of the liquid into the flour and mix until a soft dough is obtained, use more milk if necessary.

I then mix the dough on a slow setting in my mixer for 5 minutes with a dough hook. Put this dough into an oiled bowl, cover the bowl with cling film or a shower cap and leave the dough to rise until it has doubled in size, about 1 1/2-2 hours, depending on the temperature of your room, remembering it is better to have a slow rise than a fast one.

The dough is ready when a finger pressed into it leaves a dent which does not immediately smooth itself out. Knock back the dough by kneading it again for a few minutes and shape it into the required shapes or I put it into four loaf tins.  Three makes big loaves; I prefer 4 slightly smaller ones.  Cover the tins with a cloth and leave it to rise until doubled in bulk again or until it has risen to the rims of the tins, about 30 minutes.  I like making it in loaf tins as it makes good toast shape.

Brush with egg wash, or dust with flour. Bake the bread in the preheated oven at 2300Cfor 20 minutes if you are making rolls, or 45 minutes if making loaves. The bread is ready when it looks golden brown and sounds hollow when the base is wrapped with your knuckles. It may be necessary to remove from the tin about three-quarters way through baking time to cook the bottom properly.  Cool the bread on a wire tray.

"Milk" Bread
“Milk” Bread


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