Go ba­nanas for this brunch

Central and North Burnett Times - - LIFE­STYLE - Recipe by Mi­randa Payne Photo by Jeremy Si­mons

SPOIL your­self with a deca­dent serve of banof­fee French toast. Adorned with whipped cream, choco­late sauce, caramel and thick slices of ba­nana, this is one meal that won’t dis­ap­point.

Banof­fee French toast


PREP: 10 min­utes COOK: 20 min­utes


100g dark choco­late, coarsely chopped 125ml (1/2 cup) thick­ened cream

3 eggs, lightly whisked 80ml (1/3 cup) milk

2 tsp caster sugar

2 tsp dark co­coa pow­der, sifted

1 tsp vanilla bean paste 40g but­ter, chopped

8 x 2cm-thick slices brioche 380g can Nes­tle Caramel Top ‘n’ Fill Whipped cream, to serve 2 large ba­nanas, thickly sliced di­ag­o­nally, to serve


1. Place the choco­late and cream in a small, mi­crowavesaf­e bowl. Mi­crowave on High for 1 minute. Stir un­til melted and smooth. Set aside and keep warm.

2. Place the egg, milk, sugar, co­coa pow­der and vanilla in a large bowl. Whisk un­til smooth and com­bined.

3. Melt 10g but­ter in a large fry­ing pan over medium heat. Dip 2 pieces of brioche in the egg mix­ture and turn to coat. Cook, turn­ing, for 1-2 min­utes each side or un­til golden brown. Trans­fer to a plate and keep warm. Wipe the pan clean with pa­per towel. Re­peat with the re­main­ing but­ter, brioche and egg mix­ture.

4. Place the caramel in a bowl and whisk un­til smooth.

5. Place a slice of French toast on each serv­ing plate.

Di­vide half the whipped cream, caramel and sliced ba­nana among the French toast, cov­er­ing each slice. Top with the re­main­ing French toast, whipped cream, caramel and ba­nana. Driz­zle each toast stack with the warm choco­late sauce.

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