Recipe Cinnamon-berry French toast : Practical and Delicious

Recipe Cinnamon-berry French toast : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cinnamon-berry French toast. You are currently reading Recipe Cinnamon-berry French toast : Practical and Delicious. This recipe is the creation of the chef Claire Brookman. Recipe Cinnamon-berry French toast requires 10m, cook 15m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

They may be small, but blueberries are packed full of super berry flavour!

Ingredients:

9 Ingredients

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  4 eggs
  
  
  


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  2/3 cup milk
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  25g butter
  
  
  


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  8 slices thick white bread
  
  
  


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  1 cup Tamar Valley Greek Style Yoghurt
  
  
  



• Berry salsa



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  125g blueberries
  
  
  


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  125g strawberries, hulled, finely diced
  
  
  


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  2 tbsp maple syrup
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C/130°C fan-forced. Line a large tray with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Make salsa: Combine blueberries, strawberries and maple syrup in a bowl.
  
  
  


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  Step 3
  
  
  
  
  Whisk eggs, milk and cinnamon together in a shallow dish.
  
  
  


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  Step 4
  
  
  
  
  Melt one-quarter of the butter in a large frying pan over medium heat. Dip 2 slices of bread in egg mixture until soaked. Drain excess egg mixture. Cook bread for 2 to 3 minutes each side or until golden. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining slices of bread, egg mixture and butter.
  
  
  


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  Step 5
  
  
  
  
  Divide toasts between plates. Top each with yoghurt and berry salsa. Serve.
  
  
  

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