Eggy bread with tomatoes & ricotta

Instructions

1. Lightly beat the eggs and milk together then season with black pepper. Put the bread in a shallow dish, just large enough to contain them in one layer. Pour over the egg mixture, then turn the bread several times until well coated.
2. Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Working in batches, fry the bread for 2-3 minutes each side until golden. Cut each slice in half, then set aside and keep warm.
3. Add the tomatoes to the pan for 2-3 minutes until the skins start to burst. Serve the bread with the ricotta and tomatoes.