French Toast is forever the favourite here at Brunch in Westerham

Sunday Morning Memories: My French Toast Ritual

There’s something magical about Sunday mornings in my kitchen. The light filters in through the curtains just so, the house is quiet, and for a moment the world feels slow and gentle. That’s when I reach for my favourite comfort ritual: making French toast.

Growing up, French toast wasn’t an everyday breakfast. It was a treat reserved for special mornings—holidays, birthdays, or the rare day when my mum had time to linger in the kitchen. She’d use thick slices of bread, whisk eggs with a generous splash of vanilla, and somehow, the scent of cinnamon would fill the entire house before the pan had even warmed. I remember hovering nearby, fork in hand, hoping to snag the first golden slice.

Now, as an adult, I find myself chasing that same warmth. Only, I’ve made the recipe my own—richer, a little more indulgent, and always topped with a tumble of fresh berries and a drizzle of maple syrup. When I sit down with a plate, it feels like I’m both honouring the past and creating a new tradition.

And so, here it is: my go-to recipe for French toast, born of nostalgia but perfected for slow, cosy mornings.

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Ingredients (Serves 4)

8 thick slices of day-old brioche or challah (trust me, the sturdier the bread, the better)

4 large eggs

250ml whole milk (or single cream for extra richness)

2 tbsp caster sugar

1 tsp vanilla extract

½ tsp ground cinnamon

Pinch of salt

2 tbsp butter, for frying

To serve: icing sugar, maple syrup, and fresh berries (or whatever topping makes you happiest).

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Method

1. Whisk the custard. In a wide bowl, beat together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth and fragrant.

2. Dip and soak. Lay each slice of bread in the custard, giving it a few seconds per side to absorb the mixture without falling apart.

3. Sizzle and flip. Melt butter in a frying pan over a medium heat. Add the bread and cook for about 2–3 minutes per side, until golden brown with crisp edges.

4. Serve with joy. Stack high, dust with icing sugar, and drizzle with syrup. Add fresh berries if you want that little pop of brightness.

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A Little Secret

The trick? Don’t rush it. Let the bread soak just long enough to drink in the custard, and cook low and steady so the centre stays custardy without burning the outside. And if you’re making this for someone else—serve the first plate while it’s still hot, even if it means you eat second. There’s something about giving that first bite away that makes it taste even sweeter.

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Final Thought

Every time I make French toast, I’m reminded that food isn’t just about feeding ourselves—it’s about connection. To childhood, to family, to quiet mornings where we finally slow down enough to savour. Maybe for you, this French toast will become a Sunday ritual too.