French Toast with Cinnamon and Fresh Raspberries

Ingredients

• Whole wheat bread 2 slices
• Eggs 2 large
• Milk 1/4 cup
• Cinnamon 1 teaspoon
• Fresh raspberries 1/2 cup
• Butter or oil 1 tablespoon

Method

1. Prepare the egg mixture. In a shallow bowl, crack the 2 eggs and whisk them well until the yolks and whites are fully combined. Add 1/4 cup of milk and 1 teaspoon of ground cinnamon to the eggs. Whisk again until the mixture is smooth and evenly blended.
   Tip: Use a wide, shallow dish to make dipping the bread easier.
2. Soak the bread. Take each slice of whole wheat bread and dip it into the egg mixture. Let the bread soak for about 20 seconds on each side, ensuring it absorbs the mixture but does not become too soggy to handle.
   Tip: Slightly stale bread works best as it soaks up the mixture without falling apart.
3. Heat the pan. Place a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of butter or oil and let it melt and coat the surface evenly.
   Tip: Medium heat prevents burning while allowing the toast to cook through.
4. Cook the French toast. Place the soaked bread slices onto the heated pan. Cook each side for about 2-3 minutes or until golden brown. Use a spatula to flip carefully to avoid breaking the bread.
   Tip: Adjust heat if the bread browns too quickly before cooking through.
5. Serve with fresh raspberries. Remove the French toast from the pan and place on serving plates. Top each serving with 1/4 cup of fresh raspberries. Optionally, add a light dusting of cinnamon or a drizzle of honey if desired.
   Tip: Serve immediately for best texture and flavor.

Pro tips

• Use whole wheat bread that is a day or two old for better soaking without falling apart.
• Whisk the egg mixture thoroughly to ensure an even cinnamon flavor in every bite.