Colin McGurran's cinnamon eggy bread recipe

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  • Serves 6
  • 10mins to prepare and 10mins to cook
  • 428 calories / serving
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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.

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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  • Ingredients

  • 4 eggs
  • 50ml (1 3/4fl oz) 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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  • Energy 1799kj 428kcal 21%
  • Fat 19.4g 28%
  • Saturates 9.8g 49%
  • Sugars 33.5g 37%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 54.4g Protein 12.9g Fibre 2.4g


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