So every morning I find I had forgotten to purchase fresh bread, or I am really-really idle and do not feel like dressing up and going to the shop, I’m pleased to have discovered this dish. You can do this with perfectly fresh bread, however it is really a whole lot better if you use at least one-day-old bread. That is because fresh bread won’t fry the exact same way as old one and because frying is the major key to this dish, you should probably make the most out of it.
In addition to some slices of bread you’ll need a few eggs, olive oil, a little bit of milk, pepper and salt. The numbers depend on how many pieces do you desire. You’ll need 1 egg for every 2 pieces of bread and 2 tablespoons of milk for each egg. By way of instance, if you want ten pieces of bread you will need 5 eggs and 10 tablespoon (about 100ml) of milk.
First, place the stove on high heat. Have a pan and put a little olive oil in it so the bread will not stick to the pan when frying. You could also use butter for this, but I would recommend olive oil if you have some handy, the butter will solidify if it does not have additional liquids. Now place the pan over the burner.
Add the milk and the pepper and salt and beat them with the fork. Do a great job, the eggs and the milk must be completely blended. The pan should have heated sufficiently by now, so turn down the heat to medium-low.
You must coat it on either side and press it a bit so some of this mix will moisten the inside of the bread also. Bread acts as a sponge, so press lightly and you’ll see the mix being sucked in. Serve immediately.
Or, if you want a sweeter dish for breakfast, then you can skip the salt and pepper and add vanilla sugar or vanilla extract and cinnamon instead. The resulting dish will be best served with fruits, cream and syrup, like pancakes. Just be mindful to not overcook the bread. The egg coating will cook very quickly, so the best way to guarantee an even crispness would be to flip the pieces every 20 seconds until they get an even gold appearance.