Ingredients
- 100 ml/3½ fl oz double cream
- 2 free-range eggs, beaten
- 1 tbsp soft brown sugar
- 1 tsp cinnamon
- 2 thick slices white bread
- 25 g/1 oz unsalted butter
- For the yoghurt
- 100 g/3½ oz Greek yoghurt
- 50 ml/2 fl oz honey
- For the roasted rhubarb
- 100 g/3½ oz rhubarb, chopped
- 25 g/1 oz brown sugar
Preparation: Less than 30 mins
Cooking: 10 to 30 mins
Servers: 1
Cooking: 10 to 30 mins
Servers: 1
Method:
- Preheat the oven to 200C/400F/Gas 6.
- For the cinnamon toast, place the cream, eggs, sugar and cinnamon into a bowl and whisk to combine.
- Dip the bread slices into the cream mixture until thoroughly soaked.
- Melt the butter in a large frying pan and fry the bread for 2-3 minutes on each side, or until golden-brown. Set aside to keep warm.
- For the yoghurt, place the yoghurt and honey into a bowl and mix well.
- For the rhubarb, place the chopped rhubarb into a small ovenproof frying pan and sprinkle with the sugar. Cook over a medium heat for 2-3 minutes, then transfer to the oven and bake for 10-12 minutes.
- To serve, place the toast onto a serving plate along with the roasted rhubarb and the yoghurt.
Source: http://www.bbc.co.uk
Disclaimer - All recipes featured here are a compilation from online cookery websites
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