Creme Egg and French toast soldiers recipe

(59 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 is one of the cutest options we've come across for serving up as a special Easter brunch.

The only thing that needs cooking in this recipe is the French toast - fried to give it a bit of crispness and laced with sugar and ground cinnamon. When chopped into smart soldiers, they make the ideal dippers for Creme Eggs. It can be tricky to top chocolate eggs with a teaspoon, the way you would with a real boiled egg. However, if you have an egg topper tool, which inserts small points around the top of the egg, this the time to use it. Otherwise, use a large sharp knife, heated slightly over a hob, to cut the tops off before serving.


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

Watch how to make Creme Egg and French toast soldiers here...

Top tip for making Creme Egg and French toast soldiers

This also works well with Cadbury Caramel Eggs. You can even top the french toast with a thin layer of chocolate spread to make it even more of a treat.

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Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who 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.