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Colin McGurran's cinnamon eggy bread recipe

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

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

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!

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