8 slices raisin and cinnamon loaf or 4 low-fat hot cross buns
8 tablespoons demerara or cinnamon sugar
4 scoops of reduced-fat ice-cream or frozen yogurt, to serve (optional)
In a large, shallow bowl, beat the eggs with the milk and cinnamon. Melt half the butter in a large, nonstick frying pan over a medium heat.
Dip 4 slices of the bread in the egg mixture and sprinkle both sides with half the sugar. Alternatively, cut the hot cross buns in half horizontally and dip 4 halves in the egg and then sprinkle with the sugar.
Place the coated bread in the pan of melted butter and cook gently for 4–6 minutes, turning once, until golden and crispy. Drain on kitchen paper and keep warm. Repeat the process with the remaining slices of bread.
Serve 2 slices of French toast per person with a scoop of ice-cream or frozen yogurt.