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Servings: 2 people


  • 6 slices of bread
  • 2 eggs
  • 1 cup milk
  • 25 grams butter, for frying


  • 3 tbsp caster sugar (see notes)
  • 1 tbsp ground cinnamon

Strawberry sauce:

  • 200 grams strawberries (fresh or frozen)
  • 2 tbsp powdered sugar


  • If using frozen strawberries, thaw before using. Once thawed, add to a colander and get rid of all the excess liquid from them. If using fresh, chop them up roughly.
  • Blend strawberries and powdered sugar together. This is your near-instant sauce. Set aside.
  • Mix the caster sugar and ground cinnamon together on a plate and set aside.
  • Whisk the milk and eggs in a wide shallow bowl. I halve the bread on the diagonal but you can leave them whole if you prefer.
  • Divide the butter into small pieces. Heat one small knob of butter in a pan.
  • Dunk the bread in the egg and milk mixture. Turn them a few times in the bowl to make sure they’re not dry on the inside. Add to the pan. Fry until golden on both sides. Dredge the bread in the sugar-cinnamon coating when they’re still hot.
  • Repeat for the rest of the slices adding a knob of butter to the pan each time you fry the bread. Serve with the strawberry sauce.


Adapted from Nigella Lawson.
I used whole wheat bread, but any kind will do.
Caster sugar is basically finely milled sugar. If you don’t have this, just blend regular sugar to smaller granules and use.
If you can’t find strawberries, substitute with mangoes or other fresh/frozen berries.