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A sweet version of eggy bread that will get your day off to a great start.

This recipe is so versatile it can be adapted as the seasons change to use any of your favourite seasonal fruits that you enjoy, we love it with these apricots but try it with fresh raspberries or blueberries for a hit of antioxidants.

Serves 2.

1/2tsp ground cinnamon

2tsp caster sugar

2 eggs

2tbs skimmed milk

4 slices of wholemeal bread from a small loaf

Low – fat cooking spray

410g can apricot halves in juice

2 heaped tbs low – fat crème fraiche, to serve

Method

Mix half the cinnamon with the sugar and set aside.

Beat the remaining cinnamon together with the eggs and milk in a shallow dish

Dip the bread into the egg mixture, it needs to soak it all up.

Lightly coat a non – stick frying pan with the low – fat cooking spray.

Cook the eggy bread in two batches, frying over a medium heat for 1½ to 2 minutes each side until golden and crisp.

Keep warm while you cook the second batch.

Divide the French toast between two plates and sprinkle with the cinnamon sugar.

Top with the apricots and crème fraiche and serve immediately.