Raspberry Eggy Bread

Heart shaped eggy bread
Credit: British Lion Eggs

Serve this up to the one you love this Valentine’s Day…

Serves: 2
reparation time: 5min
Cooking time:  8min

  1. Use a large heart shaped cutter to press out 4 hearts from the slices of bread. Alternatively make a heart shaped paper template and carefully cut around.
  2. In a shallow bowl, beat the eggs, caster sugar and vanilla together.
  3. Add the heart shaped bread and leave to soak for a few minutes, turning so the egg soaks into the bread.
  4. Push two thirds of the raspberries through a sieve to make a purée and sweeten to taste with sugar.
  5. Heat a non-stick frying pan, add a little oil and add the hearts, two at a time, and cook for 2min on each side until golden. Transfer to a plate and cook the remainder.
  6. To serve, stack up the hearts, top with raspberries, spoon the raspberry sauce onto the plate and dust with icing sugar.