I have a confession to make. There is another reason why I love to bake Sally Lunn bread that I have to share with you. It makes the best French toast I have ever tasted. Decadent, rich, moist, melt-in-your-mouth deliciousness in every single bite.
Come to think of it, that’s probably why my whole house is a-buzz when they know Sally Lunn bread is baking in the oven. They know they’ll be served up a fresh plate of Sally Lunn French toast in the morning. And believe me, French toast made with Sally Lunn bread is a mighty fine reason to get up and going in the morning.
You can also use other types of bread for your French toast – recommended would be brioche and challah, while in a pinch you can use whatever bread you have on hand. But I promise you, once you taste French toast made with Sally Lunn bread, it will become a favorite for you, too.
Here’s how I make it.
- 2 eggs
- 1 cup milk or half-and-half, or cream
- pinch salt
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 8 slices Sally Lunn brioche, or challah bread cut into 1" slices
- Place four slices of bread in a 13x9 rectangular baking dish.
- Melt about 1 tablespoon of butter on a griddle or in a large skillet over low to medium heat.
- Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon.
- Pour half of liquid mixture over bread slices in baking dish.
- Place bread slices on griddle and cook until golden browned on each side.
- Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.
- Serve with your favorite maple syrup, sauteed fruit topping or whipped cream.
All images and text © Robyn Stone for Add a Pinch