Drizzle with honey and a drop of lemon juice. Top each with walnuts, then lightly sprinkle with cinnamon and clove mixture. Repeat process till all slices have been cooked. Step 2 The next morning, preheat oven to 350 degrees F (175 degrees C). Pour over bread slices, cover, and refrigerate overnight. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Place egg coated slice into hot frying pan and cook for about 2 minutes on each side (on medium heat), or until golden brown. Arrange the slices of bread in the bottom. Dip one slice of bread into the egg mixture, coating both sides. Add olive oil to coat bottom of frying pan and allow to heat. In a small bowl add cinnamon sugar, ground cinnamon and ground cloves, stir with spoon and set aside. In a large bowl whisk eggs and milk and set aside. Use spelt or wholemeal bread and top with light, citrus cottage cheese and fresh fruit. Cover tightly and store in the fridge for several hours or overnight.
In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Dip slices of bread into mixture and transfer to greased. Lightly grease a large casserole dish with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. Cut challah into -inch slices and set aside. It cooks up quickly, so be sure to keep an eye on it. This delicious recipe includes walnuts, cinnamon, ground cloves, honey and a dash of fresh lemon juice- making it an ideal Saturday or Sunday morning experience! Eggy spelt bread with orange cheese & raspberries. Grease a 9 x 13-inch baking pan with butter. Start by pre-heating a non-stick skillet over low heat, then add the butter, and after you add your toast, hover between low and medium-low, depending on how hot your stove gets.
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