Preparation
- Whisk the milk, eggs, sugar and salt together well in a shallow plate or dish until the sugar has dissolved.
- Lay the bread slices one at a time in the egg mixture and turn them until they are soaked through but not yet falling apart.
- Heat the clarified butter or butter in a large frying pan over medium heat and fry the slices in batches for 2 to 3 minutes on each side until golden brown.
- Spread with jam or chocolate-hazelnut spread while still hot and serve immediately.
Drink with it
Sweet wine · excellent match
Jurançon moelleux or Riesling Auslese
Sweetness level with the sugar and jam; the wine's acidity keeps the butter-fried egg-soaked bread light.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · good match
Moscato d'Asti
Low alcohol, grape sweetness and fine bubbles freshen up the warm, buttery bread.
Sparkling wine, Champagne, and Prosecco: what's the difference?Mellow whisky · good match
Mellow bourbon, neat or with a drop of water
Vanilla and caramel from the cask meet the browned butter and the toasted notes of the bread.
Whisky with food: cheese, chocolate, and savory dishesCognac and brandy · good match
Cognac VSOP, neat
Dried fruit and vanilla underline the butter, egg and jam without overwhelming the simple dish.
Cognac and Armagnac: Two Origins for Brandy