Raisin & Cinnamon Eggy Bread

Fork Raisin & Cinnamon Eggy Bread

Cooking time: 10

Preparation: 5 minutes

Cooking: 10 minutes

Serves: 4


This recipe is a perfect for a weekend breakfast treat, or even a great dessert. Add anything you like; poached pears or ice-cream, we’ve kept it simple with summer berries and crème fraiche


  • 4 Large ‪Bird Brother‬ eggs
  • 6 Slices raisin and cinnamon loaf
  • Blueberries and raspberries and crème fraiche to serve


  1. Heat a little oil in a non-stick frying pan. Beat the eggs in a shallow dish. Dip the slices of raisin bread in the egg, turning until coated, then add to the hot pan.

  2. Cook 2-3 slices at a time, for 4-5mins, turning over once until they are golden on both sides. Transfer to a plate and keep warm. Repeat with the remaining egg and bread.

  3. To serve, cut the eggy bread slices in half and arrange three pieces per person. Scatter over a few raspberries and blueberries and serve with crème fraiche.

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