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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