John Paul Urizar
Ingredients
Method
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.
Note
