French toast (eggy bread)
Works in the UK and the US. This version uses UK words and measures (hob, grams, gas marks); the US version uses stove, cups and °F. · US version of this page
Bread soaked in a cinnamon egg mixture and fried until golden – cooking egg through safely, with fruit on top.
- Serves 4
- About 20 min
- Hob
- Best for: KS2 (ages 7–11)
- Vegetarian
Ingredients
- 3 medium eggs – contains eggs
- 150 ml milk – contains milk
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 4 slices of wholemeal bread, or thick slices of white bread – contains gluten
- 20 g butter – contains milk
- 150 g frozen mixed berries, thawed, or fresh berries
- 1 tbsp runny honey, to drizzle (optional)
Need a different amount? Use the recipe finder to change the servings.
Equipment
- shallow dish
- fork
- measuring jug
- large non-stick frying pan
- fish slice
- plates
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Carry knives pointing down, put them down flat, and never leave one in the washing-up water.
- Turn pan handles inwards and keep the area around the hob clear.
Allergens: Cereals containing gluten, Eggs, Milk. Some brands may also contain sesame, soya. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Beat the eggs, milk, cinnamon and vanilla in the shallow dish with a fork until no streaks of white are left. Wash your hands. (Younger children: Beat the eggs with a fork after an adult has cracked them in.)
- Lay a slice of bread in the egg for about 20 seconds each side so it soaks up the mixture but does not fall apart.
- Teacher-led: Melt a little butter in the frying pan over a medium heat and turn the handle inwards.
- Teacher-led: Fry the soaked bread until golden underneath, flip with the fish slice and cook the other side. Press the middle – it should feel firm, not squashy, with no runny egg. (4 min)
- Cut in half and top with berries and a drizzle of honey.
What this recipe teaches
Whisking, Preparing fruit and vegetables, Using the hob safely, Shallow frying and stir-frying, Presenting food. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children.
Nutrition per serving
| Energy | 787 kJ / 188 kcal |
|---|---|
| Fat | 8.8 g |
| of which saturates | 4 g |
| Carbohydrate | 19.9 g |
| of which sugars | 6 g |
| Fibre | 3.4 g |
| Protein | 8.7 g |
| Salt | 0.58 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using CoFID 2021 (McCance and Widdowson’s Composition of Foods Integrated Dataset, Public Health England). Brands vary – check labels. Figures for semi-skimmed milk (the recipe finder shows the other choices).
Contains public sector information licensed under the Open Government Licence v3.0: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England.
Eatwell Guide groups in this recipe: Fruit and vegetables; Potatoes, bread, rice, pasta and other starchy carbohydrates; Beans, pulses, fish, eggs, meat and other proteins; Dairy and alternatives. Learn about the Eatwell Guide.
Foods high in fat, salt or sugar sit outside the Eatwell Guide – enjoy them less often and in small amounts.
Curriculum links
- KS2 D&T – Cooking and nutrition: “understand and apply the principles of a healthy and varied diet”
- KS2 D&T – Cooking and nutrition: “prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques”
Try the interactive lesson
Step by step: a quick safety check, questions marked by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.