Ingredients

Instructions

  1. Preheat oven to 200C (fan forced).
  2. Line a baking tray with baking paper.
  3. Cut each slice of raisin bread in half to form 2 triangles out of each slice.
  4. Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
  5. Dip each piece of bread into the egg mixture, allowing any excess to drip off.
  6. Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
  7. Divide the toast between two plates.
  8. Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
  9. Serve straight away.
  10. TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
  11. ALTERNATIVE 1 - sourdough bread for the raisin bread.
  12. ALTERNATIVE 2 - use canned apricots instead of the peaches.
  13. ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.