Maggie Beer

Brioche french toast with brandy caramel and bananas 2 approved

Brioche French Toast with Salted Brandy Caramel and Bananas

Brioche french toast with brandy caramel and bananas 2 approved

Step 1: Combine the eggs, cream, milk, vanilla and sugar- set aside for 1 hour.

Step 2: Using 40g of butter brush a large baking dish or deep tray generously and preheat oven to 200C.

Step 3: Place slices of brioche (single layer) in the prepared tray and pour over custard, set aside and leave for 30 minutes.

Step 4: Place tray in oven, after 10 minutes brush brioche with 80g melted butter, bake for a further 20 minutes- bread should be puffed up and golden.

Step 5: In a pan heat the Salted Brandy Caramel, slice 1cm thick pieces of banana on an angle and toss in the caramel until warm.

Step 6: Place a piece of brioche in the centre of a plate, top with caramel bananas, extra drizzle of Salted Brandy Caramel and a dollop of crème fraiche.

Ingredients

  1. 4 eggs
  2. 1 cup cream
  3. 1 cup milk
  4. 1 tspn vanilla
  5. 1/4 cup sugar
  6. 120g butter
  7. 400g 1 loaf brioche

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