Eggy Bread

Name: Eggy Bread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: England
Ingredients: 4 large eggs; ⅔ cup (160 ml) whole milk; 1 tsp vanilla extract (optional); 2 tbsp (25 g) sugar; ½ tsp ground cinnamon; Pinch of salt; 8 slices of day-old white bread (about ½-inch / 1 cm thick); 4 tbsp (60 g) unsalted butter, for frying

Eggy Bread Say it: EGG-ee bred

By the Passport Plate editors. Published November 13, 2026.

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Eggy bread, also known as French toast in many parts of the world, is a beloved British breakfast classic. Slices of day-old bread are dipped in a simple egg-and-milk mixture then fried in butter until golden. It has a crisp, buttery exterior and a soft, custardy center that tastes comforting and mildly sweet. Traditionally eaten on lazy weekend mornings or as a thrifty way to use up stale bread, it is quick, versatile, and a staple in British homes.

Eggy Bread

Pronounced EGG-ee bred

Serves: 4
Prep: 5 min
Cook: 15 min
Total: 20 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

4 large eggs
⅔ cup (160 ml)160 ml (⅔ cup) whole milk
1 tsp vanilla extract (optional)
2 tbsp (25 g)25 g (2 tbsp) sugar
½ tsp ground cinnamon
Pinch of salt
8 slices of day-old white bread (about ½-inch / 1 cm thick)
4 tbsp (60 g)60 g (4 tbsp) unsalted butter, for frying

Method

In a wide, shallow bowl, whisk together the eggs, milk, vanilla (if using), sugar, cinnamon, and salt until well combined and the sugar has dissolved.
Heat a large non-stick frying pan or skillet over medium heat and add 1 tablespoon (15 g) of butter; let it melt and foam.
Dip one slice of bread into the egg mixture, turning to coat both sides thoroughly but not letting it soak too long or it will become soggy.
Place the soaked slice in the hot pan and cook for 2–3 minutes until the underside is golden brown and crisp at the edges.
Flip the bread and cook the second side for another 2 minutes until golden. Transfer to a warm plate.
Repeat with the remaining slices, adding more butter to the pan as needed between batches and adjusting the heat if the bread browns too quickly.
Serve the eggy bread warm, cut in half or into triangles if desired.

Regional variants

Some British cooks add a grating of nutmeg instead of cinnamon, while others prefer a savory version made without sugar and served with bacon and baked beans. Modern twists include topping with fresh berries, Greek yogurt, or a drizzle of maple syrup.

Cook's notes

Day-old or slightly stale bread holds its shape best and absorbs the custard without falling apart.
For extra richness, use thick-cut brioche or challah instead of ordinary white bread.
Keep cooked slices warm in a low oven (200°F / 95°C) while you finish the rest of the batch.

Serve with

Maple syrup, golden syrup, fresh berries, or a dusting of powdered sugar. For a savory breakfast, serve alongside crispy bacon.

Make ahead and storage

Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated in a toaster or under a low grill until crisp again.

Eggy Bread