Saturday, 11 February 2012

Epic French Toast


On Saturday mornings we like to spoil ourselves with a nice breakfast. Usually it's something a little more simple, like soft boiled eggs and toast, or a baguette from the bakery around the corner with butter and jam. Coffee is a given. Orange juice on the side. 

I had a craving for something more substantial this morning. Like French toast. With bananas. Hell, let's add bacon to it too. And toffee (caramel) sauce. Maple syrup is good, but toffee sauce is better.

While describing our epic breakfast to my parents on Skype (that's how proud I was of my culinary accomplishment), my dad was vaguely disgusted by the sound of it. Mum was a little more open to the idea. The Americans, who practically invented this kind of thing, have had the right idea for years.

For those who love sweet and salty together (of which my dad clearly isn't a fan) - you will love it!


Pami's Epic French toast:

Serves two hungry people or three not-so-hungry people.

4 thickly sliced brioche or white bread, stale if possible (or fresh can be used if sudden unexpected craving hits)
3 medium-sized eggs
50mls semi-skimmed or whole milk
1 teaspoon cinnamon sugar
A dash (about a teaspoon) of vanilla extract

Butter for the frying pan

A banana each

2-3 slices of streaky bacon each

Toffee sauce or maple syrup, to taste

Sprinkle with extra cinnamon or powdered sugar, to taste


Method:
Fry off the bacon and set aside on a paper towel to drain excess grease. 

In a bowl, whisk eggs, milk, vanilla and cinnamon sugar together and pour into a flat dish wide enough to fit your bread slices.

Melt a little butter in the frying pan, over a low-medium heat.

Place each bread slice in the eggy mixture on both sides until soaked through. Making sure you leave the eggy mixture to drip off as much as possible, add each piece to the hot frying pan. When the first side is golden brown, flip it over. When the other side is also golden brown, remove from the pan and set aside on a plate. Repeat with the remaining bread.


To assemble:
Place one slice on each serving plate and top with sliced banana and bacon. Drizzle with syrup or toffee sauce. Add another slice of French toast diagonally across and repeat with the remaining banana, bacon and sauce. Sprinkle with powdered sugar or cinnamon sugar and serve with knife and fork while hot and fresh. 

Enjoy!

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