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Cinnamon eggy bread

Cinnamon eggy bread

PT20M

1
Whisk together the eggs, cream, milk and cinnamon
  • 1/2 tsp ground cinnamon
  • 200ml of skimmed milk
  • 4 eggs
  • 50ml of single cream
2
Dip each slice of bread in the mixture and stack on a plate
  • 6 slices of white bread, thick
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
  • 30g of butter
4
Place on a plate and keep warm while you fry the rest of the bread
  • 60g of butter
5
Cut each slice of bread into 5 soldiers and serve alongside a dollop of yoghurt sprinkled with raisins. Drizzle with honey and serve immediately
  • 4 tbsp of honey
  • 240ml of fat free natural yoghurt
  • 180g of raisins

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