Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Easter French Toast with Caramelised Banana and Pecan
This fabulous French toast is a super indulgent brunch for the Easter weekend
-
Cook: 10 mins
Prep: 10 mins - 2
- Easy
Go back
Easter French Toast with Caramelised Banana and Pecan
This fabulous French toast is a super indulgent brunch for the Easter weekend
-
Cook: 10 mins
Prep: 10 mins - 2
- Easy
Ingredients
| 4 slices Juvela Gluten Free White Loaf (the staler the bread, the better) | |
| 2 medium eggs | |
| Splash whole milk | |
| ½ tsp vanilla extract | |
| 1 tsp ground cinnamon | |
| Pinch of salt | |
| 2 bananas, sliced at an angle | |
| 30g light brown sugar | |
| 30g unsalted butter plus extra for frying | |
| Pinch of salt | |
| Maple syrup for drizzling | |
| Handful pecans, toasted and roughly chopped | |
| Mini eggs, roughly crushed or grated leftover Easter egg chocolate (optional) |
Method
- In a shallow bowl, add the eggs, milk, vanilla, cinnamon and a pinch of salt. Dip the bread into the mixture so it is well coated on both sides.
- While the bread is soaking in the custard mixture, make the caramelised bananas. Add the butter and sugar to a nonstick frying pan over a medium heat. Once the sugar has dissolved and the butter has melted add the banana slices and fry for 3-4 minutes until slightly caramelised. Set aside.
- Heat a frying pan over a medium heat and add a knob of butter. Shake off any excess custard mixture from the bread slices and fry on both sides for 3-4 minutes until evenly golden and slightly crispy.
- Serve the French toast slices topped with the caramelised bananas, maple syrup, pecans and some grated or crushed leftover Easter egg chocolate if desired.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Scotland
- Wales
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