Created by ImPat on October 22, 2014
Step 1: Preheat oven to 200C (fan forced).
Step 2: Line a baking tray with baking paper.
Step 3: Cut each slice of raisin bread in half to form 2 triangles out of each slice.
Step 4: Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
Step 5: Dip each piece of bread into the egg mixture, allowing any excess to drip off.
Step 6: Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
Step 7: Divide the toast between two plates.
Step 8: Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
Step 9: Serve straight away.
Step 10: TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
Step 11: ALTERNATIVE 1 - sourdough bread for the raisin bread.
Step 12: ALTERNATIVE 2 - use canned apricots instead of the peaches.
Step 13: ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.