Cinnamon eggy bread
Eggy bread makes for an indulgent breakfast or weekend brunch, but it's wonderfully quick and easy to prepare. Colin McGurran soaks his bread in a cinnamon cream and serves with a drizzle of honey and dollop of yoghurt on the side.
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Ingredients
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Imperial
- 4 eggs
- 50ml of single cream
- 200ml of skimmed milk
- 1/2 tsp ground cinnamon
- 6 slices of white bread, thick
- 90g of butter
- 240ml of fat free natural yoghurt
- 180g of raisins
- 4 tbsp of honey
Method
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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Cinnamon eggy bread
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© Great British Chefs 2019