- 2½ cups (625ml) cream
- 75 g butter
- ½ cup (110g) firmly packed brown sugar
- 2 eggs
- 1 loaf (360g) brioche
- 2 large (460g) bananas
- 1For 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.
- 2Pour 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.
- 3Working 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.
- 4Beat remaining cream in a small bowl with an electric mixer until soft peaks form.
- 5Serve French toast topped with banana, cream and caramel sauce.
Not suitable to freeze or microwave.
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