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.
Cooking time
10 minutes
Serves
2
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
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.
Find more delicious recipes here!
