Colin McGurran's cinnamon eggy bread recipe
This is a sweet, easy breakfast perfect for Sunday mornings. It’s a great way to use up slightly stale bread if you’ve got a loaf that needs using.
See method- Serves 6
- 10mins to prepare and 10mins to cook
- 428 calories / serving
Ingredients
- 4 eggs
- 50ml single cream
- 200ml skimmed milk
- ½tsp ground cinnamon
- 6 slices of bread, thick
- 90g butter
- 240ml fat free yogurt
- 180g raisins
- 4 tbsp honey
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Shop ingredientsEach serving contains
- Energy
- 1800kJ 428.0kcal
- Fat
- 19g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 34g
of the Reference intake
Carbohydrate 54.4gProtein 12.9gFibre 2.4g
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- Whisk cream, milk, eggs and ground cinnamon together in a bowl.
- Dip each slice of bread in the mixture one by one and stack on a plate or chopping board. Let your little helper do the dipping, getting them to make sure the bread is nicely coated.
- Heat half the butter in a large frying pan (preferably non-stick). Once the butter is foaming, add 2 of the bread slices and fry for 2-3 minutes on each side until golden brown.
- Place on a plate and loosely cover with foil to keep warm while you melt the rest of the butter and fry the rest of the bread.
- Cut each slice of bread into 5 soldiers and serve alongside a dollop of yogurt sprinkled with raisins. Drizzle with honey and serve immediately. Yogurt’s optional if you want to keep it really light!
- See more Easy recipes for kids
