Or something like that!
French toast (or eggy bread) is up there with my favorite breakfasts (and I’m a girl who loves her breakfasts). I’m always amazed by the magic eggs and a splash of milk can do to a humble slice of bread.
Frankly crispy bacon and maple syrup is the ultimate accompaniment to a stack of french toast or pancakes but as I’m currently meat free (and at any rate bacon is hard to come by here in Thailand) I had to come up with an alternative.
And it turns out this is a pretty great alternative. It satisfies my peanut addiction and, topped with super sweet Thai pineapple, it’s a great way to start a Saturday.
A super easy recipe which makes it all the more enjoyable to eat! If you’re silly like me stack them up like Jenga but that’s not strictly necessary!
- 5 slices of bread
- 3 eggs
- 6 dessertspoons of milk (I used soy milk but any will do.
- Pineapple or anything else you fancy piling on top/
- Throw peanuts into a pestle and mortar and pestle away. If you have a food processor you could use that instead but make sure they are still a bit chunky and not completely ground.
- Whisk the eggs together and then gently whisk in the milk.
- Cut the bread into soldiers and soak them in the egg and milk mixture. Dip the soldiers into the nut mixture so that there are nuts on both sides.
- Heat butter or oil in a frying pan and cook the soldiers over a medium heat for a couple of minutes on each side or until they are golden brown.