-
-
Add this recipe to your binder
This recipe is in your binder
-
Colin McGurran's cinnamon eggy bread recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
25 ratings
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
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
If you haven't got any white bread, try using brown instead
Each serving contains
-
Energy
1800kj
428kcal
21%
-
Fat
19g
28%
-
Saturates
10g
49%
-
Sugars
34g
37%
-
Salt
0.9g
15%
of the reference intake
Carbohydrate 54.4g
Protein 12.9g
Fibre 2.4g
Method
- 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