Cinnamon French Toast with Raspberries
Who needs syrup? This quickie breakfast is a flavour bomb of sugar and spice, topped off with tangy fresh raspberries to tantalize your taste buds.
1 medium egg(s)
2 egg white(s), large
Skim (fat-free) milk
Packed brown sugar
Whole wheat bread
Powdered sugar (confectioner's)
- Whisk egg, egg whites, milk, brown sugar, cinnamon and vanilla in a large shallow dish.
- Dip bread slices in egg mixture, turning to coat evenly.
- 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.
- Cut each slice in half diagonally. Dust with sifted icing sugar. Serve topped with raspberries.