Perdita’s Toast

By Sam Bilton (from Much Ado About Cooking)

French toast, eggy bread or Pain Perdu (literally ‘lost bread’, a bit like the ‘lost ‘princess Perdita in The Winter’s Tale only to be rediscovered by the end of the play) has been a recipe since the days of ancient Rome. It was (and still is) recognised as a great way to use up left over bread and makes a crackling breakfast or brunch dish.

Ingredients – serves 4

• 2 x manchet loaves or 6-8 small slices of bread

• 4 whole eggs

• 4 tbsp double cream

• 4 tbsp icing sugar, sifted

• ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground mace

• ¼ tsp ground cloves

• 1 tbsp vegetable oil

• 25-50g/1-2oz/¼-½ stick unsalted butter

• More icing sugar for dusting

Method

1. Cut the crusty top off one of the manchets then slice it into 3-4 rounds. Repeat with the other manchet. Or just cut 6-8 slices from a loaf of bread (if the slices are particularly large, halve them). The manchet crust is fairly soft so I leave it on but you can remove the crusts if you prefer.

2. In a shallow dish broad enough to lay a slice of manchet in gently beat the eggs, cream, icing sugar and ground spices together.

3. Heat the vegetable oil in a large frying pan over a medium heat. Once it is hot slide in around 15g/½oz/⅙ stick of butter. While the butter is melting dip a slice (or two if your dish and pan can accommodate it) in the spiced, eggy mixture.  Fry gently until golden brown on each side. Keep warm in a low oven while you continue dipping and frying the remainder of the bread, adding more butter as required. Serve warm dusted with more icing sugar or drizzled with your favourite topping such as maple syrup or a fruit compote.