Cinnamon toast with raspberries recipe

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

Method

1. Beat the eggs and milk together in a large shallow dish.
2. Dip the bread briefly in the egg and milk mixture until it just soaks up some of the milk but is not too soggy.
3. 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.
4. Mix the sugar and cinnamon together and sprinkle over the bread and serve hot with the raspberries.