Sunday, December 02, 2012

The (very) serious business of French Toast. Part One.

French toast is a serious business in our house. As serious as finding the perfect toasted cheese (a lengthy and in-depth research study). And making deconstructed Irish breakfasts. Sampling hot chocolate flavours (of which there are many). And most serious of all, making pop-shaped brie bites.

But back to the current serious business at hand. When I was younger I used to call French toast eggy bread (clever child). But a bread by any other name would taste just as sweet. Dipped in egg and milk and fried in butter. What could be simpler and the perfect weekend breakfast treat? Let's add some caramelised banana and flaked almonds. If it's good enough for a banana split it's good enough for my breakfast.

Sweet brioche French toast with caramelised banana and toasted almonds. 
That'll do nicely. 


Ingredients (serves 2) 

1 tbsp flaked almonds
2 free range eggs, medium
60ml whole milk
4 slices of brioche bread (or bread of your choice)
30g butter
1 tbsp caster sugar
1 tbsp hot water
1 banana, sliced

How to...

It's best to use bread that is at least 1 day old. What a perfect excuse for using up those last few slices. 

Toast the almonds in a dry frying pan on a high heat until golden brown (approximately 2 - 3 minutes). They can burn easily so be sure to keep a beady eye on them.

Whisk the eggs and milk in a medium sized bowl. Place the bread in the egg mixture and leave to soak for 1 minute, then turn the bread over. Don't let the bread get too soggy.

Melt half the butter in a frying pan on a medium heat. When the butter is sizzling add the bread and cook  until both sides are golden brown. Place on a warm plate and keep warm while you look after the caramelised banana.

Heat the caster sugar and water in a saucepan on a high heat until the sugar starts to caramelise. Add the butter and stir well. Add the banana and cook until golden brown.

Top with the banana and flaked almonds. Sweet. Like life on a lazy Sunday...not very serious after all.

Prefer your French toast savoury instead? Check out:


  1. Yum yum! Looks tres bon.
    When are you cooking my brunch?

    1. Teehee, anytime you like :-) And I deliver!