Ingredients
2 slices wholemeal bread
1 egg
1 tbsp milk
1 Handful fresh raspberries
Icing sugar
for dusting
Equipment
- 1 Heart-shaped cookie cutter
- 1 Small mixing bowl
- 1 Frying pan
- 1 Spatula
Instructions
- In a small mixing bowl combine the egg and milk.
- Use the cookie cutter to cut shapes out of the slices of bread.
- Heat a frying pan on a medium heat and melt a small nob of butter. Swirl the butter to coat the base of the frying pan.
- Dredge the bread hearts through the egg and milk mixture so both side are covered and then place immediately into the hot frying pan.
- Cook until golden brown on one side and then use a spatula to turn the hearts over. Cook for another one minute.
- Place on a plate and scatter the raspberries over the hearts and then dust generously with icing sugar. Serve immediately.
Notes
Tip
If you have to make it for the whole family, it’s probably more economical with the bread if you skip the cookie cutter part as you’ll end up throwing a heap of bread away.
Tip
You can use frozen raspberries, just let them thaw out before you begin cooking.
Variation
Any berries will do in this recipe.
Variation
Maple syrup is another condiment that goes fantastically well with French toast – along with a scattering of blueberries.
