The complete comfort food for a snack at any time of day, and even better made with a raisin loaf. Use bread that’s a few days old if possible, as it will soak up the egg better and have a crisper finished texture. Serve with fruit compote or, for an over-the-top treat, with chocolate hazelnut spread.
- Put the eggs in a shallow bowl that the bread can fit into. Press the bread slices into the egg mixture, turning to soak up all the egg.
- Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the bread and cook for 3–4 minutes, turning once, until golden on both sides.
- Mix the sugar and cinnamon on a shallow plate and add the cooked bread, turning it to coat both sides. Cut into triangles and eat immediately.
Prepare 15 minutes
Cook 5 minutes
These and more great recipes are featured in Mary Gwynn’s The Busy Mum’s Cookbook.
- 2 large free-range
- eggs, beaten
- 4 slices raisin bread
- Knob of butter
- 2–3 tbsp golden
- caster sugar
- ½ tsp ground cinnamon