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Eggy bread with stewed fruits

Eggy bread with stewed fruits
Here’s a healthy take on French toast. Vary the fruits by season for maximum taste. This recipe uses summer fruits.

Serves 2
Preparation Time: 5 minutes
Cooking Time: 10 minutes


  • 2 medium eggs
  • 4 tablespoons milk
  • ½ teaspoon cinnamon
  • small handful blueberries
  • small handful raspberries
  • 1 tablespoon oil
  • small knob of butter
  • 4 slices bread
  • natural yoghurt, to serve


In a large, shallow dish, whisk together the eggs, milk and cinnamon.

Quickly rinse the fruit. Reserve a handful and place the rest in a small saucepan, using the water that clings to the fruit for cooking liquid. Leave on a very low heat until the raspberries begin to share their colour. Remove from the heat and set aside.

Add the oil and butter to a frying pan over the medium heat. While waiting for the butter to melt, dip the bread into the egg, making sure each side has soaked some up.

Fry the bread for a couple of minutes on each side until golden, then serve with the stewed and reserved fruits, and yoghurt.


Related recipe
American buckwheat, blueberry & prune pancakes


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