Student cookbook: French toast (aka eggy bread)

French toast is as easy as falling off a log, but it's not worth making with bog-standard white bread: you need bread with a bit of texture, such as a Polish or French rustic loaf or an old-fashioned white baker's loaf. Serves: 2-4 Cooking time: 10 mins 2 eggs 4 tbsp double cream 2 tbsp sugar A few drops of vanilla extract or essence 50g butter 4 thickish slices of 2-3 day-old bread Lightly beat the eggs in a shallow dish, then add the cream, sugar and vanilla. Dip the bread slices into the egg mixture, making sure the liquid is thoroughly absorbed. Heat a large frying pan for a few seconds then slice the butter into the pan so that it foams up. Lay the bread slices in the pan and cook over a moderate heat for 2-3 minutes on each side until puffed up and golden. Serve with a few fresh berries and a drizzle of honey or maple syrup. Or, try a spoonful of Polish cherries (the sort you get in jars) and an extra spoonful of cream. Tip: If you're making this for a crowd put the slices in the oven as you finish them to keep them crisp.