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Raisin and cinnamon eggy bread

Raisin and cinnamon eggy bread

A delicious dessert that all the family will enjoy.

Serves

4

Prep: 

5 mins

Cook: 

10 mins

Average: 5 (3 votes)

Ingredients

  • oil for frying
  • 4 large British Lion eggs
  • 6 slices raisin and cinnamon loaf
  • blueberries and raspberries and crème fraiche to serve

Method

  1. Heat a little oil in a non-stick frying pan. Beat the eggs in a shallow dish. Dip the slices of raisin bread in the egg, turning until coated, then add to the hot pan.
  2. Cook 2-3 slices at a time, for 4-5mins, turning over once until they are golden on both sides. Transfer to a plate and keep warm. Repeat with the remaining egg and bread.
  3. To serve, cut the eggy bread slices in half and arrange three pieces per person. Scatter over a few raspberries and blueberries and serve with crème fraiche.