Cinnamon toast with raspberries

(2 ratings)

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Cinnamon toast with raspberries
Cinnamon toast with raspberries
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This cinnamon toast with raspberries recipe makes a delicious breakfast or brunch to serve to family and friends overt the Easter weekend. We have served this with raspberries but you can serve with any fresh fruit you like - blueberries, bananas or strawberries, or just drizzle with chocolate spread. This is a great way to use up leftover stale bread, and a good way to get the kids to enjoy more milk and eggs in their diet, they can even make this themselves its a great way to feed starving children who have been for a sleepover too!


  • 2 eggs, beaten
  • 150ml milk
  • 4 slices white bread
  • 15g butter
  • 1tbsp vegetable oil
  • 2tbsp caster sugar
  • Good pinch ground cinnamon
  • 200g raspberries

You can make this with any left over bread, brioche or even sliced hot cross buns.


  1. Beat the eggs and milk together in a large shallow dish.
  2. Dip the bread briefly in the egg and milk mixture until it just soaks up some of the milk but is not too soggy.
  3. Heat a knob of butter and a little oil in a frying pan until sizzling then fry the bread 1-2 pieces at a time until golden brown on each side.
  4. Mix the sugar and cinnamon together and sprinkle over the bread and serve hot with the raspberries.

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