Put the eggs (2), milk (2 tbsp) and orange zest (½ orange) into a large shallow bowl (I used a pasta bowl as the shape is perfect). Beat it with a fork until everything is mixed up nicely.
Place a slice of bread into the mix and leave it for a few seconds to soak up some of the mixture, turn it over so both sides are covered in the egg mixture.
Heat a large frying pan over a medium heat. Once hot use a sheet of kitchen towel to carefully spread a little butter over the surface of the pan (to help stop the french toast sticking) and then place as many slices of the egged bread into the pan as you can fit without them being crowded. Cook them until golden brown and then flip them over and cook the other side until golden brown (this really doesn't take long so keep a close eye on it).
Repeat until all of your slices are cooked and then serve with maple syrup and fresh berries.
You may need to make this in batches depending on the size of your pan.
The nutritional information provided does not include any toppings.
You will want to serve at least 2 slices per portion as they are quite small.
Serving: 1slice | Calories: 106kcal | Carbohydrates: 14.3g | Protein: 2.8g | Fat: 3.6g | Saturated Fat: 0.7g | Sodium: 80mg | Fiber: 1.8g | Sugar: 5.1g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Course: Breakfast, Snack
Cuisine: American, British
Keyword: Gluten-Free
Author: Charlotte Oates