Recipe / Banana and Cinnamon French Toast

French Toast, Banana and Cinnamon, Recipe, Food, Bramble & Thorn, BreakfastOk, before you roll your eyes - yes, I know everyone already knows how to make French toast. It's a breakfast classic, so I'm not going to be writing about the finer points of how to dip a slice of bread into egg. Because this French toast is so much more than regular French toast. In fact, it's barely even in the French toast family, if I'm being honest with you. However, if you like your breakfast on the sweeter side, I've got a feeling you'll like this.

French Toast, Banana and Cinnamon, Recipe, Food, Bramble & Thorn, Breakfast

French Toast, Banana and Cinnamon, Recipe, Food, Bramble & Thorn, Breakfast

French Toast, Banana and Cinnamon, Recipe, Food, Bramble & Thorn, Breakfast

French Toast, Banana and Cinnamon, Recipe, Food, Bramble & Thorn, Breakfast

This recipe is intended for two people if you use very thickly sliced raisin bread, although since we're all friends here I'll openly say that I could probably eat it all by myself without too much trouble. The quantities of the egg and milk mixture can easily be adjusted if you'd like to make more.

Ingredients:

Toast
2 thick slices of raisin bread
2 eggs
1/3 cup milk
Butter, to grease
1 teaspoon vanilla extract
1 banana, sliced
Maple syrup

Cream
1 tablespoon icing sugar
1/2 cup thickened cream
1/2 teaspoon cinnamon

Preheat oven to 160°C. Using a fork, whisk together the eggs, milk, and vanilla extract in a medium bowl.

Heat a non-stick frying pan over medium heat. Brush with melted butter to lightly grease.

Dip 1 slice of raisin bread in milk and egg mixture for 30 seconds to 1 minute on each side or until well soaked. Hold over dish to drain.  Place in frying pan and cook for 1 to 2 minutes on each side or until golden. Transfer to a baking tray to keep warm in oven. Repeat with the remaining bread and egg mixture, greasing and reheating the pan.

Meanwhile: use a whisk or electric mixer to whisk the cream, icing sugar and cinnamon in a medium bowl until soft peaks form.

To serve: place raisin bread on plate, and drizzle with maple syrup. Top with the sliced banana and cream.