What Can I Cook With Eggs and Bread?

Eggs and bread is two ingredients and at least six meals: french toast, egg in a hole, a savoury strata, migas, an egg sandwich, or bread pudding. Stale bread is better than fresh for most of them.

Stale bread has lost moisture, so it can absorb egg custard without disintegrating. Fresh bread is already saturated and turns to paste — the reason french toast recipes always specify day-old bread.

Dishes you can make

• French toast — Soak thick slices for 30 seconds a side; any longer and the centre never sets.
• Egg in a hole — Butter both sides, cut the hole with a glass, egg straight in.
• Savoury strata — Assemble the night before so the bread fully absorbs the custard.
• Migas — Fry torn bread or tortilla in oil until crisp, then scramble eggs around it.
• Bread pudding — 1 egg per 120ml of liquid is the reliable custard ratio.

Tips that actually matter

• Stale bread is a feature, not a compromise.
• For french toast, add a pinch of salt to the custard — it makes the sweetness read properly.
• Cook custard-soaked bread on medium-low; high heat browns before the middle sets.

Frequently asked questions

What bread is best for french toast?

Thick-cut brioche, challah or a sturdy white loaf, ideally a day or two old.

Can I make it savoury?

Yes — strata and migas are both savoury, and french toast works with cheese and herbs instead of sugar.

How do I use up truly stale bread?

Bread pudding, strata, croutons or breadcrumbs. Hard bread revives in custard better than fresh does.

Related guides

• eggs and cheese
• eggs and potatoes
• eggs and vegetables

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