Saturday, 2 November 2013

Breakfast Club: Banoffee French Toast

This, ladies and gentlemen, is a breakfast dish reserved only for the specialist of special occasions. Now I'm not the person to tell what you can and can't consider special. It could be that you that finally mastered the perfect eyeliner flick or you clocked that computer game you've been pouring hours of your time into, go wild! Hell, I once rewarded myself for shaving my legs without cutting myself.

What did I consider special enough to deserve this decadent feast, well I got up early on my day off. That's it, don't look at me like that!

Banoffee French Toast

Ingredients:

1 loaf brioche, sliced into 2cm thick slices

25ml whole milk
4 medium eggs

1 tsp vanilla extract

1 glug of maple syrup

1/2 tsp ground cinnamon

2 bananas, peeled, cut in half and sliced lengthwise

50g soft brown sugar

Small handful of raspberries or blueberries

Butter for frying

Tub of mascarpone cheese

Jar of store bought toffee / caramel sauce

Method:

In a large shallow dish, whisk together eggs, milk, vanilla, maple syrup and cinnamon. Set aside.

Place a large, heavy frying pan over a medium heat and melt a knob of butter, dip your bananas in the brown sugar to coat before adding them to the frying pan. Cook until lightly caramalised and smelling delicious.

Rinse your pan out and add another knob of butter over a medium heat. Dredge two slices of brioche in the egg mixture before placing in the hot pan. Cook until golden brown on both sides. Do the same with two more slices

To assemble your toast spread one slice with a thick layer of mascarpone, two pieces of caramalised banana and some berries. Repeat with the second layer and drizzle with toffee sauce. Sit back and enjoy.