Caramelised banana French toast
A super special French toast with minimal effort for those ‘extra breakfast brownie points mornings’, leaving you to relax in buttery banana glory for the rest of the day! Don’t forget the toasted pecans, they give it a little crunch.
20 minutes
Serves 4 people
Ingredients
- FOR THE CARAMEL SAUCE
- 40g salted butter
- 200g light, soft brown sugar
- 100ml double cream
- Large pinch sea salt
- FOR THE FRENCH TOAST
- 3 Free Range Ethical Eggs
- 1 tablespoon soft brown sugar
- 50ml milk
- 1 teaspoon vanilla paste
- 4 thick-cut slices of bread, approximately 3-4cm thick
- 1 tablespoon vegetable oil, for frying
- FOR THE BANANAS
- 4 medium-ripe bananas
- 1 large knob salted butter
- 1 tablespoon soft brown sugar
- 1 teaspoon ground cinnamon
- TO SERVE
- 60g toasted pecans, roughly chopped
Method
- First, make the caramel sauce. Add the butter to a heavy-bottomed saucepan and place over a medium heat. Allow the butter to melt slightly before adding the sugar.
- When the sugar and butter has melted, pour in the cream, and bring to a gentle simmer. Allow the sauce to gently bubble for 5-6 minutes until reduced by approximately a quarter. Remove from the heat and set aside ready to serve.
- In a large shallow dish, whisk together the eggs, brown sugar, milk, and vanilla. Lay in your slices of bread, flipping to ensure they soak up all the egg mixture.
- Heat the oil in a large frying pan (you may have to do this next part in batches) over a medium heat. Carefully lift each slice out of the dish, allowing any excess mixture to run off the bread and gently place in the hot oil.
- Fry the bread for approximately for 2 minutes until golden before flipping and frying for a further 1-2 minutes. Remove the bread from the pan and keep warm in a very low heated oven whilst you make the bananas.
- Slice the bananas lengthways into two. Wipe clean and place the large frying pan back over a medium to low heat. Melt the butter, sugar, and cinnamon before laying the bananas cut side down in the pan.
- Allow the bananas to cook for 2 minutes until caramelised, before carefully flipping and cooking for a further 1 minute until soft.
- When ready to serve, remove the French toast from the oven and place on a plate. First top with caramelised banana followed by a sprinkling of toasted pecans. Finish the dish with a generous drizzle of caramel sauce and serve.
