Things on toast; Tuesday – Cinnamon and Vanilla Eggy bread topped with Warm Stewed Apple, Raisin and Cinnamon

This can be enjoyed as a lengthy breakfast or even as a dessert.  The smell of it cooking is intoxicating, the sugary syrupy smells of  buttery cinnamon and vanilla really captures what autumn is all about, warming comfort foods.

Based on two sharing, you’ll need:

2 eggs

1 tsp vanilla essence

50g butter

2 Thick slices of bread

1/2 tsp ground cinnamon

1 tbsp caster sugar

1 tbsb soft brown sugar (but don’t worry if you only have caster – it won’t matter too much!)

2 Bramley cooking apples

A handful of raisins

Peel your apples and chop into medium sized cubes.  In a medium sized pan, on a medium heat (its all very medium..), melt half of your butter and throw your apples in, stirring for about 2  minutes.  Add 100ml water and add your brown sugar and raisins, a dash of cinnamon and vanilla essence and leave to stew. 

Get yourself two nice thick slices of bread.  In a bowl, whisk your eggs with the rest of your vanilla and cinnamon and soak in the eggy mixture (you will be surprised at how much it soaks up).  Get a large frying pan on a medium heat and melt the rest of your butter, put your eggy bread and fry for about 2 minutes until golden brown on the underside. Flip and cook the other side until they are, too, golden brown.

Cover a plate in the caster sugar and toss both pieces of toast so they are covered in caster sugar.  Top with your stewed apple and raisin and voila.  Enjoy!

Love H x

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