Cinnamon eggy bread (Rabanada)
- 3 large eggs
- 3 tbsp condensed milk
- 4 tbsp whole milk
- 1/2 tsp vanilla extract (optional)
- 4 slices brioche
- 3 tbsp olive oil
- Pinch cinnamon
- Chocolate sauce, to serve
- Mixed berries, to serve
Beat together the eggs, condensed milk, whole milk and vanilla extract, if using.
Pour into a shallow dish and add the brioche slices, turning to coat them. Leave to absorb the liquid for 20 minutes.
When ready to cook, heat the oil in a frying pan and cook the slices for 2-3 minutes on each side until golden.
Drain on kitchen roll, dust with cinnamon, and serve with chocolate sauce and berries.