Recipes from our childhood that give us a case of the feels.

This is for all of the white bread lovers who are sick of hiding your true love. We’re with you. Pretending to like bread with visible whole grains to seem ‘healthy’ and tolerating sourdough’s rise to cafe-breakfast fame has caught up to us. There’s nothing better than soft, melt-in-your-mouth and fluffy bread. Even more when you can get the taste and texture of white bread with the goodness of fibre and wholegrain in one of the new generation of better-for-you options.

We shouldn’t have to apologize for loving the fact that we can’t actually taste the fibre and protein in our morning toast because everyone knows it’s all about that soft crunch. Let’s not forget that white bread is incredibly versatile and delicious. So, here are some of our favourite ways to jazz up your sliced loaf, whether it’s fresh from the shopping trolley or leftovers from the bread-basket. It’s time to re-visit our childhoods.

Andi’s French Toast.

Weekends have always been a special time in my house. My mum’s love for a slow Sunday spent pouring over a good book, lazing about in a patch of sun, and indulging in the foods that are just that extra bit special have definitely been passed down to me. I am sure that our spirit animal is a cat.

The quintessential Sunday morning breakfast for me was always French toast - it just felt that little bit decadent - even though the recipe calls for some of the simplest ingredients. So when I have a slow weekend morning I make this to add that little bit of luxe to my life and remind myself that this is what weekends are all about.

Here’s my updated version of French toast:

Ingredients:

3 rashers of middle cut bacon

2/3 cup of milk

3 eggs lightly beaten

1/4 cup caster sugar

Dash of mixed spice/cinnamon

60g unsalted butter

6 slices of Wonder Smooth Wholegrain bread

1 punnet of blueberries

Maple syrup to drizzle

Method:
1. Heat up frying pan, cook bacon 1-2 minutes each side.
2. Transfer to plate topped with paper towel. Cover to stay warm.
3. Mix the milk, egg, sugar and mixed spice or cinnamon in a bowl.
4. Melt half the butter in a frying pan over high heat until small bubbles begin to appear.
5. Dip 3 bread slices, 1 at a time, in the egg mixture. Cook for 2-3 minutes each side.
6. Transfer to plates. Repeat bread and egg mixture.
7. Top toast with blueberries, bacon and a drizzle of maple syrup to serve.

Confession: bacon usually doesn't spend too much time on our plates. Image: iStock.

Natalia’s Jaffles.

Going to my grandparents' place was always one of my favourite things to do as a kid. Not just because they had a huge backyard with a basketball hoop and my uncle's old school Nintendo 64, but because we were always guaranteed our most favourite childhood lunch food: jaffles. Yep, my grandma's Breville jaffle maker from the 50s has stood the test of time, and still pumps out the world's most delicious toasted sandwiches.

I'd always have the same thing: ham, cheese and tomato, slopped between two slices of thick white sandwich bread, lightly buttered to grill to perfection.

Once I'd hit Uni and was living out of home, my jaffle repertoire (and palate) had expanded significantly: chicken, avocado and cheese, bacon and egg jaffle, or the B.L.A.T. variety.

One of the biggest discoveries of this time was the fact that jaffles don't have to be savoury: as an adult, I could put whatever I damn well wanted in it. So here's my twist on the classic jaffle: the banoffie pie.

Ingredients:

Nutella, thickly spread to taste

2 slices Wonder Smooth Wholegrain bread

1 large banana, cut into slices

1 tsp cinnamon

1 tsp sugar

1-3 tsp ricotta cheese (to taste)

Method:
1. Turn on jaffle maker and let it warm up while you prep your sandwich.
2. Spread Nutella on one side of each of the slices of bread. Lay it on nice and thick.
3. Cut up banana into slices and place on one piece of bread. Sprinkle with plenty of cinnamon and sugar.
4. Scoop small dollops of ricotta onto the banana.
5. Place the other slice of bread on top and place into the jaffle maker.

It's time to bring back good ol' white bread (post continues after video):

Mary’s Chicken Parmigiana.

Chicken parmigiana has held a special place in my heart since the first time that my childhood self tasted its crunchy, cheesy goodness. So began a love affair that has endured. For many years, my birthday dinner request was a chicken parma (with a berry cheesecake afterwards, because it's a crime not to finish a cheesy dinner with an equally cheesy dessert).

Who would have thought that the chicken parmigiana would become such a staple in the world of Aussie kids in the 90s? It certainly rocked my white-bread world. Perhaps it’s because it’s so simple, but 12-year-old me regarded the humble Parmigiana with Heston Blumenthal-like wonder. You mean to tell me I can enjoy the flavours of pasta and schnitzel in one meal? Get outta town. Where would Australia be without Italian migration?

If you’re after some yummy leftovers for the rest of the week, make some extra and stop at the crumbing stage and you've got a plate of schnitzel (hello, tasty sandwiches). For tomorrow night’s dinner, add mash with gravy and thank me later.

Chicken parmigiana holds a special place in our hearts. Image: iStock.

Ingredients:

(Serves 4)

600-800g Chicken Breast

3 large eggs

3 cups of Wonder Smooth Wholegrain bread crumbs

1 cup of flour

1/3 cup of oil

250g of mozzarella cheese

1 cup of passata

1/3 cup (80ml) olive oil

1/2 cup (40g) grated parmesan

1 bottle of good quality, thick passata

Your favourite steamed greens or salad leaves

To season:

Salt

Pepper

Dried oregano

Method:

1. Preheat oven to 180 degrees, fan forced.
2. Slice the chicken breast into fillets of your preferred thickness.
3. Place flour, eggs (beat eggs until combined) and breadcrumbs in three separate bowls. Mix in salt, pepper and dried oregano with flour.
4. Coat chicken fillets in flour, then egg, then breadcrumbs.
5. Heat frying pan to medium/high heat and shallow fry crumbed chicken fillets in oil, turning once until golden brown (change oil if it becomes dirty).
6. Place cooked crumbed chicken on plate with a paper towel to rest.
7. Grate mozzarella cheese into bowl.
8. Spread passata evenly across one side of cooked chicken fillets. Sprinkle with cheese.
9. Place in oven for 5 minutes (or until cheese has melted) and serve with your choice of steamed greens or salad.

What food from your childhood gives you the feels?