• 4 tablespoon cooking oil + 1 tablespoon butter
  • 4 slices of day old bread with the crusts removed (thick slices)
  • 3 eggs beaten
  • ½ cup milk
  • 2 tablespoons sugar
  • 1 teaspoon of vanilla
  • ½ teaspoon cinnamon
  • Extra sugar & cinnamon for topping


Cut bread into 3 fingers per slice. Stir milk, eggs, sugar, vanilla &
cinnamon together in a bowl.

Heat a frying pan over a medium heat and add cooking oil and butter.

You’ll cook toast in batches of three or four fingers. When the oil and
butter starts to bubble, dip bread fingers into egg mixture and fry until
lightly browned. Flip over and cook the other side.

If the pan is too hot the toast will burn. If the toast soaks up most of the
oil, take the pan off the stove, add more oil & butter and reheat before
cooking the next batch.

Keep the cooked fingers warm by placing on a plate with a lid on top.

Serve with white sugar and cinnamon sprinkled on top.

Fresh or defrosted berries with plain yoghurt make a great topping.