Eggy bread with cinnamon is a taste of my childhood. They are a great parent hack too, if you don’t have time to make a pancake batter in the morning ~ and let’s face it there are plenty of mornings when your too tired, or there isn’t time. You can use any bread you like.
Instead of syrup I make a slightly healthier Instant Berry Syrup, using frozen berries and a splash of maple syrup. Lower in sugar than shop bought syrups and with the added benefit of the fruit. Frozen berries are a brilliant standby for quick breakfasts, I always like to have a pack in my freezer. You can add them to smoothies, porridge and pancake batters: they are so much more affordable then fresh berries too.
- sliced bread is best, I use half and half (with some wholegrain)
- organic eggs, cracked and lightly beaten
- splash of milk (dairy or non-dairy)
- pinch of cinnamon
- vegetable oil, for cooking
Cut the bread into shapes
Add a splash of milk and a pinch of cinnamon to the eggs and lightly whisk, until combined
Submerge the bread in the egg mix, shake off any excess
Gently fry in a frying pan in a little veg oil and butter until golden then turn to cook on the other side
I serve these with instant berry syrup: a handful of frozen blueberries cooked with a little water (until they burst), then I blend and add a spoon of maple syrup
Enjoy the golden eggy cinnamon bread, with sweet berry sauce