Colin McGurran's cinnamon eggy bread

Colin McGurran's cinnamon eggy bread recipe

16 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

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

  1. Whisk cream, milk, eggs and ground cinnamon together in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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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