This morning, we put toast in the toaster and forgot about it, so it went cold. Rather than throwing it away, I made it into this recipe. The chewiness of the already cooked toast is fantastic, and the secret to its consistency.
I’m also beginning to believe that half the chefs out there are conspiring to make us put eggs in everything. Honestly, this is the second time I’ve tried a recipe without egg and it has been even tastier than before. In my vegan version, the richness of the egg was compensated for by the addition of nuts and seeds- my boyfriend didn’t even notice the difference. The evolution of plant milks has made cooking without eggs easier, too, because they can add such a variety and depth of flavour. My favourite is oat milk, though it tends to be about 50p pricier than soya milk at the moment. Although, a few years ago soya milk was the priciest, and now in most stores it’s the same cost as dairy milk. The world is becoming a more friendly place, my friends.
If you or whoever you cook for would prefer an egg, just make the eggless toast first and then add an egg to the batter afterwards. Likewise, if you fancy an extravagant and luxurious version, use cream/coconut cream.
Cinnamon and/or nutmeg
Mixed nuts and seeds, maple syrup, and strawberries, for toppings
- Toast bread and leave to go cold- this is important to help the toast keep its shape
- Place bread in a dish and pour over milk and cinnamon/nutmeg. Soak both sides in the sweet liquid goodness. Then, heat up a frying pan with some coconut oil.
- When the pan is hot enough that a drop of water sizzles on it, carefully place in the bread. Fry for about 2-3 minutes each side, until it’s a nice colour.
Garnish with fruit, maple syrup, and nuts and seeds. Et viola! Fast, easy, and a great way to use up stale or leftover bread!