- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 10 minutes soaking
- Effort: easy
For the French toast
- 2 eggs
- 100 g caster sugar, or granulated sugar
- 125 ml milk
- 1 tsp ground cinnamon, plus extra for sprinkling
- 1 tsp vanilla extract
- 6 x about 2.5cm thick slices soft white bread, see Cooks Tips
- 1 tbsp butter
- good-sized knob butter
- 1 tbsp caster sugar
- 2 bananas, cut in thick diagonal slices
- maple syrup, for pouring
Tips and Suggestions
Start with the right bread, white is better and more classic than brown, while brioche gives a great rich texture and taste.
Dry bread works best for French toast. Cut as many slices as needed before you go to bed on Saturday night for a Sunday morning brunch, then leave them out on the counter to dry. The slightly dried slices will soak up the custard much better than freshly cut slices.
The best French Toast is crispy brown on the outside and creamy rich on the inside. It's hard to achieve this contrast if using thin supermarket breads. Cut your slices almost a full inch thick for the very best French Toast.
1. For the French toast: in a medium, shallow bowl, beat the eggs, then mix in the sugar, milk, cinnamon and vanilla. Slice each piece of bread in half diagonally.
2. Dip the bread in the egg mixture and leave to soak for 5-10 minutes. Just before frying, sprinkle over a little more cinnamon. Melt the butter in a frying pan, then gently place the bread in the hot pan. Fry in batches if necessary, adding more butter as necessary, turning over until golden brown on both sides. Keep warm, see tip.
3. To serve, melt a knob of butter in a separate frying pan, stir in the sugar, then lay the banana slices in the pan and fry for a few minutes until golden and caramelised, turning occasionally. Serve the pancakes with the bananas and a drizzle of maple syrup.
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