Ingredients
·
4 eggs
·
200ml single cream
·
½ tsp vanilla seed paste
·
1 tbsp golden caster sugar
·
4 thick, generous slices or 8 thin slices of day-old brioche
·
25g butter, for frying
·
1 tbsp vegetable oil, for frying
·
12 rashers bacon
·
2 banana, sliced
·
maple syrup, to serve
Method
1.
In a large bowl, whisk the eggs vigorously, then add the single
cream, vanilla and sugar, and whisk again.
2.
When you’re ready to cook, heat the oven to its lowest setting,
pop a baking tray inside and pour the cream mixture into a shallow dish or tub
that will allow space for the brioche to lay flat. Heat a griddle or a frying
pan to a medium heat, and melt the butter and the oil together.
3.
Place the brioche slices in the cream mixture for 1 min, then turn
each slice and gently press all over, allowing them to soak up the liquid for
another 1 min or so until fully soaked.
4.
Remove the brioche from the mixture and place onto the hot
griddle or pan (you may need to do this in batches). Cook for a few mins on
either side until the inside is tender and moist (but not wet). To check this,
make a small cut in the middle with a knife – the inside should be like cooked
bread pudding. Keep warm in the oven while you cook the remaining slices.
5.
In the meantime, fry the bacon in a pan for 5 mins until crispy.
Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.
