Tasty French toast, in bite-sized form.
I dread to think just how many times I have made French toast, it’s probably beyond normal, and I’m ok with that. I do change up the sauce for these – you can just use a chocolate hazelnut spread or even a berry compote instead of the speculoos if you want to take your French toast to a whole new level.
Serves: 4
Ingredients
- 1 good sourdough loaf or bread of your choice
- 2 eggs, beaten
- 200ml milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon low-calorie oil spray
- 1 tbsp caster sugar
- 2 tbsp smooth speculoos spread (I use Biscoff)
METHOD
- Cut up the sourdough or bread of choice into chunks – you can get rid of the crust if you prefer it softer.
- Combine the eggs, milk, vanilla and cinnamon. Dip the bread chunks into the mixture to lightly coat, shake off the excess, then spray really well with the low-calorie oil and air-fry at 190°C for 6–7 minutes.
- Once cooked, sprinkle with the sugar.
- Melt the Biscoff spread in a microwaveable bowl inthe microwave for 50–60 seconds, then drizzle over the toast bites.
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