BANOFFEE BRIOCHE FRENCH TOAST
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.