A classic Dutch breakfast: slices of bread soaked in a creamy egg mixture and fried until golden brown. This version is made without cinnamon, for those who prefer the pure taste of egg and vanilla.
Wentelteefjes (Dutch French toast)
Wentelteefjes (Dutch French toast)
Method
01
Make the egg mixture
Beat the egg with the milk in a shallow bowl or deep plate. Add the vanilla sugar and whisk well with a fork or whisk.
02
Soak the bread
Dip a slice of bread in the mixture for about 20 seconds, turn it over and soak the other side too. Meanwhile, heat some butter in a frying pan.
03
In the pan
Place the soaked bread in the pan. If you like, spoon extra egg mixture over the bread for a creamier result.
04
Fry
Fry until the underside is golden brown (2–3 minutes), carefully turn over and fry the other side until golden brown too.
05
Repeat
Repeat with the remaining slices of bread.
06
Serve
Lightly sprinkle with sugar just before serving.
Tips & notes
Adapted from the original: without cinnamon.
Chef's tip
Ideally use slightly stale bread — it holds its shape better during frying than fresh bread.
Variations
- With a pinch of cinnamon, for those who like it
- Served with fresh strawberries or maple syrup
Contains:
Gluten
Eggs
Milk
| Calories | 170 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 23 g |
| Fat | 7 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
