Name: Dorset cream toast
Cuisine: France
Ingredients: 15 g (½ oz) butter and 2 tablespoons sunflower oil for frying; castor sugar; 1 orange cut in quarters, to squeeze on the ‘toasts’; 150 ml (¼ pint) single cream; 1 egg yolk; grated rind of ½ a lemon; 2 eggs; 6 slices French bread ½ cm (¼ in) thick; 1 teaspoon sugar

Preparation info

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A seventeenth-century regional recipe

This is a very rich version of eggy-bread it is similar to Toor Knights of Windsor’ and was also known as Panperdy after the French pain perdu - lost bread.

Ingredients

150 ml (¼ pint) single cream
1 egg yolk
1

Method

Beat together the single cream and egg yolk with a teaspoon of sugar and grated lemon rind. Pour this mixture over the French bread and let it soak in.

Beat the eggs lightly on a plate or in a soup bowl. Dip the slices of bread into the beaten egg and fry them on each side, until golden brown, in foaming butter and oil.

Serve with castor sugar and quarters of orange, like pancak