Cinnamon eggy bread recipe
Cinnamon Eggy Bread recipe
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|2 tbsp||milk, or more|
|2 tbsp||golden caster sugar|
|½ tsp||ground cinnamon|
|15 g||butter, to fry|
|1 dash(es)||vegetable oil, to fry|
Cut 2 quite thick slices of bread, remove the crusts and cut into triangles. Set aside.
In a bowl large enough to hold the bread pieces, whisk the eggs into the milk and soak the bread, turning 2 or 3 times until the pieces are well saturated.
Put the sugar and cinnamon together on a shallow plate and mix roughly together. Set aside.
Heat a large frying pan. Add the oil followed by the butter, lower the heat and allow the butter to melt. Arrange the four bread pieces in the pan and fry gently on a low heat for about 2 minutes on each side. Whilst frying on first side, drizzle any remaining egg mixture equally over bread pieces.
Remove the hot slices and coat on both sides in the sugar and cinnamon mixture. Divide into 2 portions and serve immediately.
A way to use the cut end of a loaf that may be just not quite fresh enough for a sandwich.
ca. 15 min
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