Some of our Y3 boys enjoyed an extra special French lesson in the Dining Hall this week—the lesson: making Pain Perdu, also known as French toast, eggy bread or gipsy toast. However you refer to it, one thing is sure; it is easy to make and tastes great.
While practising their French vocabulary, the boys soaked their bread in the beaten egg before cooking on the griddle. They then sprinkled their pain perdu with sugar and cinnamon before the best bit—eating it all up!
And the result . . . thumbs up all-round.