Eggy Bread with Crispy Pancetta



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Source The English Kitchen

Preparation Time


3 tbsp double cream
3 large free range organic ones egg
3 tbsp caster sugar
1/4 tsp ground cinnamon
8 thick slices, cut in half diagonally brioche
1 tbsp olive oil
12 slices pancetta

1. Place the cream, eggs, sugar and cinnamon into a wide, shallow bowl. Wisk together well. Soak the bread slices in the egg mixture, one at a time, allowing any excess to drain off.

2. Melt some butter in a large non-stick skillet. Once it begins to foam and sizzle, add 3 to 4 pieces of bread in a single layer. Cook until golden brown on both sides. Remove to a heated plate and keep warm in a low oven while you cook the rest, adding butter as needed.

3. Once you have all the bread cooked, and in a separate skillet, heat the olive oil until hot. Add the Pancetta and fry until crisp. Remove and drain on paper kitchen toweling.

4. Divide the eggy bread between four plates and top each with 3 slices of crispy pancetta. Serve immediately with or without lashings of Maple Syrup!


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