Raisin and cinnamon French toast
- Serves 4
This gooey toast dish is exactly what you'll want for Sunday brunch, with its warm cinnamon flavour and fresh blueberries - what could be better?
Recipe courtesy of www.bigandfresh.co.uk
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Ingredients
- Oil for frying
- Raisin and cinnamon loaf 6 slices
- Large eggs 4, beaten
- Raspberries
- Blueberries
- Crème fraîche
Method
-
Step 1
Heat a little oil in a non-stick frying pan.
-
Step 2
Dip the slices of raisin bread in the beaten egg, turning until coated, then add to the pan.
-
Step 3
Cook 2-3 slices at a time, for 4-5 minutes, turning over once until they are golden on both sides.
-
Step 4
Transfer to a plate and keep warm. Repeat with the remaining egg and bread.
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Step 5
To serve, cut the bread slices in half and arrange three pieces per person. Scatter over a few raspberries and blueberries and serve with crème fraîche.
