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Eggy bread with berries, crème fraîche and maple syrup recipe

Christmas party season is in full swing. Knowing that I had my work Christmas party on Friday evening, I bought all of the neccessary food supplies for the weekend on Thursday evening after work. And I’m so glad I did.

I have a huge amount of eggs in the house at the moment so thought of ways to use them up. One idea was eggy bread, something that my mum used to make me every weekend when I was younger. I adored it but for some reason I’ve never made since I flew the nest. It is best made with brioche but I used granary bread and it was still delicious.

Eggy bread with berries, crème fraîche and maple syrup (Serves 2)


4 slices bread / brioche
2 large eggs
120ml whole milk
1/2 vanilla pod, deseeded
2 tbsp golden caster sugar
2 tbsp crème fraîche
100g butter
Handful of berries
Drizzle of maple syrup
Dusting of icing sugar


1. Whisk the eggs, icing sugar, milk and vanilla pod seeds together in a bowl
2. Place the slices of bread in a tray and pour the mixture on top. Leave for a couple of minutes and turn over so that the dry bread soaks up the remaining egg mixture
3. Heat the butter in a pan until melted. Turn the heat down slightly and place the eggy bread into the pan. Cook on each side for three minutes, or until brown on each side
4. Place two slices on each plate. Place a handful of berries, a tbsp of crème fraîche, a dusting of icing sugar and a drizzle of maple syrup on top.



  1. I love egg bread! I made panettone this weekend and as it doesn’t last that long am sure I’ll be whipping up some French toast sandwiches with the leftovers very soon 🙂

    • Food for Think says

      Yum, Panettone – I really want to make that but have never got around to it! Do you have a recipe? Your chocolate chestnut truffle cake also looks fabulous!

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