Meals and Courses

  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 100 ml (3½ fl oz) milk
  • 1 tablespoon caster sugar, plus extra for sprinkling
  • ½ teaspoon ground cinnamon
  • 4 thick slices of gluten-free bread
  • 25 g (1 oz) butter

Whisk together the eggs, vanilla extract, milk, sugar and cinnamon in a shallow dish. Place the slices of bread in the mixture, turning to coat both sides so that they absorb the liquid.

Heat the butter in a nonstick frying pan. Use a palette knife or a fish slice to remove the soaked bread from the dish and fry the slices for 2 minutes on each side until golden. Cut the toasts in half diagonally into triangles, sprinkle with a little caster sugar and serve.

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