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Cinnamon French toast with raspberries

Cinnamon French toast with raspberries

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Who needs syrup? This quickie brekkie is a flavour bomb of sugar and spice, topped off with tangy fresh raspberries to tantalise your taste buds.

Ingredients

Egg(s)

1 medium

Egg white

2 medium

Skim milk

⅓ cup(s), (80ml)

Brown sugar

1½ tbs

Ground cinnamon

½ tsp

Vanilla bean extract, alcohol free

½ tsp

Wholemeal bread

6 slice(s), (6 x 35g slices)

Icing sugar

1½ tsp

Fresh raspberries

250 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Whisk egg, egg whites, milk, brown sugar, cinnamon and vanilla in a large shallow dish.
  2. Dip bread slices in egg mixture, turning to coat evenly.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 3 bread slices for about 3 minutes on each side, or until golden brown. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining bread slices, lightly spraying pan with oil between each batch.
  4. Cut each slice in half diagonally. Dust with sifted icing sugar. Serve topped with raspberries.

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