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Photo of Cinnamon French toast with raspberries by WW

Cinnamon French toast with raspberries

4
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Who needs syrup? This quickie brekkie is a flavour bomb with remix potential, try swapping out the cinnamon for ¼ teaspoon of almond extract and top with peaches.

Ingredients

Egg, whole, raw

3 medium, raw

Skimmed Milk

80 ml

Light Brown Sugar

2 tablespoon(s)

Ground Cinnamon

½ teaspoon(s), level

Vanilla Extract

½ teaspoon(s), level

Wholemeal bread, sliced

6 slice(s), medium

Calorie controlled cooking spray

4 spray(s)

Raspberries

300 g

Icing Sugar

1½ teaspoon(s), level

Instructions

  1. In a large shallow dish whisk together the eggs, milk, sugar, cinnamon and the vanilla.
  2. Dip the bread slices into the egg mixture, turning several times to coat.
  3. Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Cook 2 slices of the bread for 6 minutes until golden brown, turning once. Repeat with the remaining bread.
  4. Cut each slice in half on a diagonal. Top with the raspberries and dust with icing sugar.

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