Cinnamon Turkish Toast with Peaches
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- 1/2 Bazaar Turkish Pide, cut into open triangles
- 2 eggs
- 1/2 cup milk
- 2 tbsp icing sugar
- 1/2 tsp cinnamon, ground
- 1/4 tsp cloves, ground
- 1 can sliced peaches
- cooking spray
- Whisk eggs and milk together in a shallow dish. In a separate bowl, combine the icing sugar, cinnamon, and cloves.
- Dip bread triangles into the egg mixture, ensuring that both sides are well covered. In a non-stick pan, cook bread for 2-3 minutes on each side or until golden brown.
- Place Turkish toast on a serving plate and top with the peach slices. Sift icing sugar mixture over the toast and serve with a dollop of yoghurt.