Portuguese French Toast Recipe



1 large ggg
A few drops of vanilla extract
2 tablespoons caster sugar
125ml (1/2 cup) milk
125ml (1/2 cup) cream
4x slices of stale ciabatta bread 

For the syrup (or use maple syrup):

1 small cinnamon stick
Rind of a whole orange (1cm strips)
Rind of a whole lemon (1cm strips)
2 tablespoons caster sugar
3 generous tablespoons port / whiskey / brandy

Cooking and serving:

2 tablespoons butter for frying
Ground cinnamon for dusting


Whisk the egg, vanilla, sugar, milk and cream in a flat dish.

Add the bread, spoon the liquid over it ensuring that both sides are covered with the eggy mixture and leave to soak for half - one hour.

Meanwhile make the syrup: put the cinnamon, citrus rinds, sugar and 150 ml (1/2 cup) of water in a small pan, stir to dissolve the sugar and then bring to the boil.

Boil for a few minutes until it becomes syrupy.

Add the port and boil until syrup like – remove lemon and orange rind.

Remove from the heat and set aside.

Heat the butter in a large non-stick frying pan.

Remove the bread from the milky egg mixture and fry until the underside is golden.

Turn over and cook until firm and golden with a slight crust.

Serve immediately with some of the syrup dribbled over it and a sprinkling of cinnamon powder. Garnish with seasonal fruit.

DISCLOSURE: We aren't trained textile experts. All opinions are our own and are based on a decade's experience sleep testing, wash testing and lab testing bedding, as well as working with textile experts and high-quality European manufacturers. If you spot mistakes or incorrect information, let us know, we're always learning.