Friday, 12 April 2013

Fruit Bread French Toast

In the final installment of my Easter weekend breakfast bonanza, I present Fruit Bread French Toast with caramalised bananas! Yes, it's as delicious as it sounds.

This is basically the sweet version of your traditional French Toast. Fruity, sweet, tasty.

Come next Easter, you could totally do this with hot cross buns. I'd flatten them a bit, just with your hand, and then just follow the directions below.

I slathered my french toast with maple syrup (the real stuff, not the imitation - it's a bit more expensive, but totally worth it) and topped it with whipped cream cheese. If whipped cream is your thing, a dollop of whipped cream would also be fantastic.

To make this mouth-watering breakfast for two you will need:

4 slices fruit bread toast (I use Vogels gluten free)
2 eggs
1 teaspoon cinnamon
4 tablespoons milk
2 bananas, sliced (on a diagonal is pretty)

Beat the eggs, cinnamon and milk together, make sure it's well mixed.

Heat about a teaspoon of butter in a non-stick frypan over a gentle heat (you don't want the butter to burn).

Quickly dunk your bread in this mixture (you have to be quick here, push it into the egg mixture for about 2 seconds max), flip and dunk the other side and then hold it above the egg to let it drain well.

Pop it in the hot frypan and fry until brown and the egg is set. Flip and cook the other side. Remove from the heat, add some more butter and crank up the heat. Fry the banana slices until caramalised and soft - it won't take very long so watch it closely.

Serve up your Fruit Bread French Toast with lashings of maple syrup and your bananas.

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