Cinnamon French toast with raspberries
⅓ cup(s), (80ml)
Vanilla bean extract, alcohol free
6 slice(s), (6 x 35g slices)
2 x 3 second spray(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.