French Toast is Eggy Bread

I discovered something new today. I have read about French Toast in different books set in America, served with syrup, apple sauce, cream and cinnamon, icing sugar, fresh fruit and always vaguely wandered what it was. Turns out its good old fashioned 'eggy bread'. Introduced to me at Guide Camp around age 10. Ha!

A yummy means of using up stale bread ever since, not to mentioned great quick supper or brunch. Being a Brit I would always have it with tomato sauce (ketchup) and some mushrooms, bacon or even grilled tomatoes on the side. When I'm trying to engage the kids I use a cookie cutter to make shapes like Dinosaurs - the junior Gingerbreads love it.

I will venture outside of convention and go sweet next time its on the menu here at Jamtart Towers. Photos to follow. Now, if I can just understand the Americans references to 'biscuits' (sounds like some kind of a scone) I'll be happy.

Ingredients
3/4 eggs (more egg = more puffed up bread)
6/8 slices of bread
6 tablespoons of milk
Glug of Olive oil
Knob of butter
Salt & pepper (leave out if sweet option)

Method
Mix eggs and milk in a bowl (a flat base is a bonus here to make soaking the bread easy, for example a pyrex oven dish) and season to taste. You can add cinnamon at this stage if going sweet.
Heat the olive oil and butter in a pan to a medium heat.
Halve the bread slices and dunk them in for a few seconds to soak up the mixture.
Put as many in the pan as will fit and fry until firm. The final colour is a matter of personal taste, we like ours quite brown and crispy, others like them paler.