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The Poor Knights of Windsor with jam sauce



  • To make the sauce, gently cook the jam with 2 tbsp water, the Grand Marnier and a good squeeze of lemon juice, adding more water if needed, stirring now and again.
  • Whisk the cream, sherry and eggs until well combined. Then transfer the mixture to a flat dish, add the bread and soak it well on both sides.
  • When ready, heat a little oil with the butter in a large non-stick pan and gently fry the bread, in batches, until golden brown on both sides.
  • Serve the French toast on a large plate (or individual ones) with plenty of the sauce spooned over and around, and a sprinkling of caster sugar.




  • 1 jar raspberry or strawberry jam
  • 2-4 tbsp cold water
  • a good slurp of Grand Marnier (or any liqueur of your choice)
  • ½ lemon
  • 4 tbsp cream
  • 1 tbsp sherry
  • 3 large eggs
  • 4-8 thick slices of white bread loaf
  • vegetable oil
  • a good knob of butter
  • caster sugar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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