Egg dipped brioche, oven baked and served with optional extras, fried eggs, streaky bacon or and honey. Stale bread of any type works well for this recipe. We are using brioche which we baked (see separate post).
2 free range eggs (Glenballyeamon)
2 tbsp milk
1 tsp sugar
Simply slice the brioche and soak in the egg mixture until both sides of the bread have absorbed the liquid.
Place on a pre-heated tray, that has been greased and place in the oven at 180 degrees for approximately 5 to 7 minutes, turning half way through.
The toast is perfect when it is golden brown on both sides. If you are serving it with cheese, remove from the oven , sprinkle cheese on one side and pop back in the oven to melt.
Add the other ingredients and serve.
At the French Rooms we serve a delicious very popular French toasted croissant filled with various options which guests can pick and choose.