When in need of a sweet, delicious, breakfast treat this weekend (or to get you through the week), my French toast with caramelised bananas is really the only way to go. I remember my mum making us French toast on the weekends as a child and remember vividly, my brother and I sprinkling ridiculous amounts of sugar and cinnamon over the top. I even took to having a savory kind with grated cheese!!! Sounds strange? I agree! But it’s quite delicious if you’re more of the savory kind. As you can see, I’ve made a couple with nutella filling for the kids. Who can resist brioche bread and nutella right? 😍😍😍 Unsurprisingly, it has become their ‘favorite’ breakfast ever! Mum used to make it with thick, sliced regular bread, however, to taste the real delight that is ‘french toast’, try your best to get a brioche bread loaf! Grocery stores are quite good at stocking these buttery, rich, French breads these days. My only warning is that it will become far to easy a habit to make this more often than the hips appreciate. But hey, on a lazy, slow, Sunday morning, they beauties are perfection with a large cup of coffee.
I have to admit, I was feeling a bit guilty about the decadence of making this for breakfast twice in one week, so I served it up with some natural yoghurt so the kids could dip the french toast roll into it. The neutral, almost sour flavour goes perfectly with the super sweetness of the french toast, plus you’re getting the added benefits of the yoghurt. You can easily play around with fillings with this recipe. I’ve filled it with stewed pears, fresh strawberries (and nutella) and even strawberry jam.
I promise you, once you make this the first time, it is THAT easy! I am certain it will too become YOUR families favorite breakfast treat! Enjoy!!! xxx
- 3 bananas
- 4 tbsp butter
- 1 loaf of brioche bread (8-10 slices)
- 2 large eggs
- 3 tbsp milk
- 1 tsp cinnamon
- 5 tbsp golden castor sugar
- optional fillings: nutella, jam, strawberries
- plain yoghurt & berries to serve
- Slice the bananas into rough 1cm pieces.
- In a pan, add a large tablespoon of butter and let it melt and lightly brown. Add the bananas and let them cook untouched for a minute. Turned them over and sprinkle with 2 tablespoons of sugar. Gently shake the pan to get the bananas nicely coated for another minute and until the sugar dissolves. Remove them from the heat to cool.
- In the meantime, slice the brioche loaf into 1.5cm slices and trim off the crust edges.
- Using a rolling pin, roll over the slices to make them flat as a pancake.
- Fill the bread along one edge of the slice with a tablespoon of the bananas (or filling of choice) and gently roll the bread slice into a cigar shape. Repeat the process until all the slices are filled.
- In a bowl add the eggs, milk and cinnamon and give the mixture a good whisk untill combined.
- Heat a pan with two tablespoons of butter, while it's melting, dip the rolled bread into the egg/milk mixture to coat it well, then place into the pan with the melted butter. Repeat this process till all the bread is cooked. Keep rotating the bread to ensure all the edges are cooked. They don't need a long time on each side. If the butter soaks up between batches, just add a bit more.
- Once they are cooked, place them into a bowl with the remaining 3 tablespoons of sugar and coat them lightly before serving with a side of plain yoghurt and fresh berries!