French Toast with Cinnamon Bread and Raspberry Sorbet



For the French Toast

  • 4 eggs
  • 200 ml (6 fl oz/¾ cup) milk
  • 2 tbsp raw caster (superfine) sugar
  • 1 tbsp cinnamon
  • zest of 1 lemon
  • 12 slices cinnamon bread
  • 75 g ( oz approx. ½ stick) butter

And also

  • 6 scoops raspberry sorbet
  • icing (confectioner’s) sugar to garnish and little stars (optional)


Beat the eggs in a deep dish with the milk, sugar, cinnamon and lemon zest. Place the bread in the egg mix and allow it to briefly soak. Melt the butter in a frying pan. Place the bread in it and fry on both sides until golden brown. Serve two French toasts per person with a scoop of raspberry sorbet on a plate and sprinkle with icing sugar.

If desired, add little stars for that extra dramatic effect.