2 eggs, beaten
100ml lactose free milk
zest 1 lemon
4 tbsp caster sugar
4 slices gluten free bread
50g lactose free butter
1 tbsp lemon juice
200g fresh raspberries
Lactose free custard to serve
Mix the eggs, lactose free milk, lemon zest and 1 tbsp sugar in a shallow dish.
Add the gluten free bread, then turn in the liquid until well soaked.
Heat the remaining lactose free butter in a large non- stick frying pan, then add the slices of gluten free bread and fry on each side until golden brown.
Put two slices on each plate, sprinkle with the remaining sugar, then spoon over the rasberries.
Serve as they are or with lactose free custard - click here for recipe.
Recipe adapted from: Good Food