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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!


  • 50 - 75g of fruit for each sandwich

  • 1 pear

  • 4 large plums or more small ones (Damsons or Marjorie’s Seedlings are fine)

  • A handful of blackberries or raspberries - cut large blackberries in half

  • A handful of blueberries

  • 1/4 tsp cinnamon

  • 1 tbsp Demerara sugar

  • Stale white or wholemeal bread, thinly sliced

  • 2 eggs

  • 100 ml milk

  • 2 tbsp rapeseed oil

  • 50g unsalted butter for frying


  • 1.

    Beat the eggs and milk in a shallow bowl and have a large plate next to it, ready for later.

  • 2.

    Cut the fruit into 1 cm dice and mix in a bowl with the cinnamon and sugar.

  • 3.

    Gently heat the oil and butter in a large frying pan and remove all but one tablespoonful to a small bowl for later.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Serve while still hot – perhaps with a little more Demerara sugar.

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