Gluten free crunchy french toast

Method:

1. In a shallow dish, whisk eggs with soy milk, and cinnamon. Place crushed Weet-Bix into a separate shallow dish.
2. Cut slices of bread in half on the diagonal. Working with one triangle at a time, quickly dip bread in egg mixture then dredge both sides in Weet-Bix.
3. Preheat a large skillet or griddle to medium and coat lightly with oil spray. Place dredged bread slices onto the skillet and gently press down.
4. Cook 2 - 3 mins until crisp and brown. Spray uncooked side with a bit more oil, flip, and cook a further 2 mins. Cook in batches if necessary.
5. Serve crunchy French toast warm, with fresh fruit, yoghurt, and a drizzle of maple syrup or honey (if using).