Creme Egg and French toast soldiers recipe

(58 ratings)

Creme Egg and French toast soldiers makes a really fun breakfast treat come Easter. And because these only take 15 mins they're perfect for a speedy choice!

Creme egg and french toast soldiers
(Image credit: TI Media Limited)
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Cost RangeCheap

Cadbury’s Creme Eggs and French toast soldiers are the perfect treat for a lazy Easter weekend brunch. 

The soldiers are actually cinnamon French toast, and because they’re deliciously crunchy you’ll be able to dunk them into the Creme Egg fondant centres. To ensure the French toast has absorbed all of the delicious flavour, leave the bread to saturate in the milk, eggs, vanilla and sugar for at least 20 seconds on each side before lightly frying. If you’re preparing for younger kids, don’t forget to remove the tops before serving.


  • 2 x Creme Eggs
  • 1 x slice white bread
  • 1 x egg
  • 1tbsp milk
  • 2tsp sugar
  • 1tsp powdered cinnamon
  • 1tbsp butter




  1. Begin by arranging your egg cups and plates on the table so as soon as the French toast is ready you can tuck straight in.
  2. Add the Creme Eggs to your egg cups and get a frying pan on the cooker top.
  3. Meanwhile, whisk your egg, milk, vanilla and half the sugar together in a bowl. Dunk each bread slice in the mixture and leave to one side.
  4. Melt the butter in your warmed pan and then fry the bread for about 2-3 minutes on each side until cooked and golden.
  5. Remove from the heat and sprinkle the warm French toast with the remaining cinnamon and sugar and cut into fingers.
  6. Arrange on your plate and tuck in!

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Jessica Ransom
Jessica Ransom

Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.