This recipe, by Debbie Hearn, is a great breakfast for the weekend but it?s also a good hot snack for kids coming home from school. It?s best to use good quality bread that is properly stale, otherwise you miss out on the crunch!
Beat the eggs and milk in a shallow bowl and have a large plate next to it, ready for later.
Cut the fruit into 1 cm dice and mix in a bowl with the cinnamon and sugar.
Gently heat the oil and butter in a large frying pan and remove all but one tablespoonful to a small bowl for later.
Dip both sides of the bread into the egg for a moment only and place on the plate. It’s a good idea to do one side of each slice first, in case you run out of egg. Then do the second side with the remainder – it won’t matter hugely if you run out, as every slice will have at least some egg.
Then fry briefly on both sides till golden brown, two slices at a time. After each batch, add another tablespoonful of oil and butter mix to the pan.
When the slices are fried, add a little more oil and butter mix to the pan and toss the fruit in it for a moment. You don’t want to cook the fruit, just heat it through.
Serve while still hot – perhaps with a little more Demerara sugar.