Poppy Seed French Toast


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Passepartout’s wander around Hong Kong’s Victoria port, with its ‘confused mass of ships of all nations’ leads him into a nearby tavern, where the effects of Papaver somniferum — the ‘sleep-bearing poppy’ — are very much in evidence. Passepartout, intoxicated by the effects of liquor, accepts one of the pipes on offer: ‘he took it, put it between his lips, lit it, drew several puffs, and his head, becoming heavy under the influence of the narcotic, fell upon the table’. The reviving effect of this poppy seed French toast on the poppy-drunk Frenchman would certainly have been welcome…


  • 4 large eggs, beaten
  • 250ml/8fl oz milk
  • A large pinch of salt
  • 2 tablespoons poppy seeds
  • 1 tablespoon honey
  • 12 slices of firm-textured bread
  • Butter


Put the eggs, milk, salt, poppy seeds and honey into a bowl and beat until well mixed.

Dip the bread into the batter one slice at a time until covered and plump. Have a frying pan at the ready, with a little melted butter on the go. Flop the bread into the pan and fry on both sides until golden brown.

Serve your toast with a pile of crispy bacon and a drizzle of clear honey or maple syrup.

To serve

  • Crispy bacon on the side
  • Honey or maple syrup