Name: Cinnamon toast with raspberries recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves: 2
Ingredients: 2 eggs, beaten; 150ml milk; 4 slices white bread; 15g butter; 1tbsp vegetable oil; 2tbsp caster sugar; Good pinch ground cinnamon; 200g raspberries

By Nichola Palmer

published 2 June 2020

in Recipes

This cinnamon toast with raspberries recipe makes a delicious breakfast or brunch to serve to family and friends overt the Easter weekend. We have served this with raspberries but you can serve with any fresh fruit you like - blueberries, bananas or strawberries, or just drizzle with chocolate spread.

This is a great way to use up leftover stale bread, and a good way to get the kids to enjoy more milk and eggs in their diet, they can even make this themselves – it’s a great way to feed starving children who have been for a sleepover too!

Ingredients

2 eggs, beaten
150ml milk
4 slices white bread
15g butter
1tbsp vegetable oil
2tbsp caster sugar
Good pinch ground cinnamon
200g raspberries

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Method

Beat the eggs and milk together in a large shallow dish.
Dip the bread briefly in the egg and milk mixture until it just soaks up some of the milk but is not too soggy.
Heat a knob of butter and a little oil in a frying pan until sizzling then fry the bread 1-2 pieces at a time until golden brown on each side.
Mix the sugar and cinnamon together and sprinkle over the bread and serve hot with the raspberries.