Brioche French Toast
Photography Olivia Galletly.
Bacon, banana and maple syrup is a winning combination, only made better sandwiched between thick slices of custardy brioche French toast.
Serves: 4
INGREDIENTS
6 large eggs
100ml milk
50ml cream
2 teaspoons caster sugar
1 teaspoon vanilla bean paste
8 thick slices brioche
1 tablespoon icing sugar
1 teaspoon ground cinnamon
50 grams butter
8 bananas, sliced lengthways
300 grams streaky bacon
125ml maple syrup
METHOD
In a large, shallow dish, beat together eggs, milk, cream, caster sugar and vanilla bean paste. Add the slices of brioche and soak for 2 minutes on each side.
Place bacon on a lined baking tray. Grill until golden brown on both sides. Place on a paper towel to drain.
In a small bowl, mix together icing sugar and ground cinnamon.
Heat 20 grams of butter in a large nonstick fry pan over a medium heat. Once it melts and begins to foam, add the slices of bread. The bread may need to be cooked in batches. Fry bread until golden brown, then flip and add another 20 grams of butter to the pan. Once golden, remove from heat and dust with icing sugar mixture.
Meanwhile, heat 10 grams of butter in a small sauté pan over a medium heat. Add the bananas and fry until golden and caramelised.
Top 4 slices of brioche French toast with bacon and bananas. Place the second piece of brioche on top and drizzle generously with maple syrup.
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