BANOFFEE BRIOCHE FRENCH TOAST

Woman’s Day (Australia) - - Food To Love -

MAKES 4 PREP 15 MINS COOK 15 MINS

In a large bowl, gen­tly whisk 1 ½ cups milk, 2 eggs, 1 tbsp pure ic­ing sugar and 2 tsp vanilla essence. Set aside 15 mins. Ar­range 8 brioche slices on a board. Top half the slices with 395g can caramel top’n’fill, 2 sliced ba­nanas, ½ cup roasted un­salted peanuts, roughly chopped, and 100g finely chopped dark choco­late. Top with re­main­ing brioche slices to form sand­wiches. Melt 30g but­ter in a large fry­ing pan on medium. Care­fully dip each side of two of the sand­wiches into egg mix­ture. Cook 3 mins each side un­til golden and choco­late has melted. Trans­fer to a plate. Re­peat with re­main­ing sand­wiches and egg mix­ture. Cut in half, serve dusted with ic­ing sugar, ex­tra choco­late and whipped cream, if liked.

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