Fluffy on the inside and satisfyingly crunchy on the outside, cinnamon French toast is a tasty treat for sweet-tooths – plus it’s all about that creamy egg mixture. A spoonful of fresh yoghurt, a drizzle of honey, and some blueberry compote give this dish life! Plus, use up those remaining slices of bread in turn them into something wonderful.
Ingredients
- 2 Respectful eggs
- 1 teaspoon vanilla extract
- A pinch of cinnamon
- 2 slices of stale white bread
- 100g blueberries
- 2 tablespoons runny honey
- A small knob of unsalted butter
- ½ tablespoon icing sugar
- 2 tablespoons Greek yoghurt
Cooking time
10 minutes
Serves
2
Method
In a shallow bowl, whisk together the eggs with the vanilla and cinnamon. Pop the bread into the bowl and let it soak up the egg mixture for a couple of minutes, before flipping it over so both sides are coated.
Add the blueberries to a pan with a splash of water and a tablespoon of honey. Cook for around 2 minutes, until the blueberries are beginning to burst, and their juices begin to mix with the honey.
Place a frying pan on a medium heat and add a knob of butter. Fry the eggy bread for a few minutes, before turning over. Dust with the icing sugar and then flip again to cook the other side, until caramelised.
Cut in half and then divide between two plates, with a spoonful of blueberry compote, a spoonful of yoghurt and a final drizzle of honey on top of each piece of toast.
