Quick & Easy

French toast with caramel and banana

It doesn't get much more decadent than this. Brioche French toast layered with sliced banana, rich caramel sauce and topped with cream. Go on, spoil yourself.
John Paul Urizar



1.For caramel sauce, place ½ cup of the cream, 50g of the butter and the brown sugar in a small heavy-based saucepan over medium heat; cook, stirring continuously, for 5 minutes until sugar dissolves and sauce starts to bubble and thicken. Remove from heat; cover to keep warm.
2.Pour 1¼ cups cream into a shallow dish. Add eggs and 2 tablespoons water; whisk with a fork until combined. Cut brioche into eight 2cm thick slices. Thinly slice bananas on an angle.
3.Working in batches, heat a little of the remaining butter in a large non-stick frying pan over medium heat. Place 2 slices of brioche in the egg mixture; turn over a couple of times until brioche is soggy. Cook brioche for 2 minutes on each side or until golden. Transfer to a tray; cover to keep warm. Repeat with remaining butter, brioche and egg mixture.
4.Beat remaining cream in a small bowl with an electric mixer until soft peaks form.
5.Serve French toast topped with banana, cream and caramel sauce.

Not suitable to freeze or microwave.


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