Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 eggs

  3. 80ml (1/3 cup) milk

  4. Melted butter, to grease

  5. 4 slices raisin bread

  6. 125ml (1/2 cup) thickened cream

  7. 1 tbs icing sugar mixture

  8. 1/2 tsp ground cinnamon

  9. 1 x 250g punnet strawberries, washed

  10. Espresso coffee, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Use a fork to whisk together the eggs and milk in a medium bowl.

  2. Heat a non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Dip 1 slice of bread into the egg mixture to evenly coat. Cook for 2 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat, in 3 more batches, with the remaining bread and egg mixture, greasing and reheating pan between batches.

  3. Meanwhile: use a balloon whisk to whisk the cream, icing sugar and cinnamon in a medium bowl until soft peaks form.

  4. Cut toast in half crossways and divide among plates. Top with cinnamon cream and strawberries, and serve with espresso.


Send feedback