French toast stuffed with banana & maple syrup

Ingredients

·         2 large ripe bananas

·         1 tbsp maple syrup, plus extra to serve

·         2 eggs

·         50ml milk

·         50ml double cream

·         drop of vanilla extract

·         50g caster sugar

·         1 tsp cinnamon

·         pinch of nutmeg

·         1 large brioche loaf, cut into 4 x 2in slices

·         100g butter

·         vanilla yogurt, to serve

Method

1.    Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.

2.    Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.

3.    In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.