French toast recipe
Bread that is slightly stale works best for French toast, as it doesn’t disintegrate when you wet it with the egg. Cook the sandwiches over a gentle heat so that they cook all the way through and the chocolate really melts into a sticky goo.
Ingredients
- 4 Thick slices of white bread
- 2 tbsp Chocolate hazelnut spread or 150g dark chocolate buttons
- 2 Bananas, thinly sliced
- 4 Eggs
- 4 tbsp Caster sugar
- 4 tbsp Full-fat milk
- 1 tsp Ground cinnamon
- 2 tsp Vanilla extract
- 1 Generous knob of unsalted butter for frying
- 1 handful Slicked pistachio nuts
- 1 pinch Icing sugar, to dust
- 4 Thick slices of white bread
- 2 tbsp Chocolate hazelnut spread or 150g dark chocolate buttons
- 2 Bananas, thinly sliced
- 4 Eggs
- 4 tbsp Caster sugar
- 4 tbsp Full-fat milk
- 1 tsp Ground cinnamon
- 2 tsp Vanilla extract
- 1 Generous knob of unsalted butter for frying
- 1 handful Slicked pistachio nuts
- 1 pinch Icing sugar, to dust
- 4 Thick slices of white bread
- 2 tbsp Chocolate hazelnut spread or 150g dark chocolate buttons
- 2 Bananas, thinly sliced
- 4 Eggs
- 4 tbsp Caster sugar
- 4 tbsp Full-fat milk
- 1 tsp Ground cinnamon
- 2 tsp Vanilla extract
- 1 Generous knob of unsalted butter for frying
- 1 handful Slicked pistachio nuts
- 1 pinch Icing sugar, to dust
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Spread two of the slices of bread with a thick gooey layer of chocolate spread of pile on the chocolate buttons. Top with a layer of bananas and then close the deal with the remaining bread.
- Beat the eggs in a bowl with the sugar, milk, cinnamon and vanilla extract. Place the sandwiches in the sunny egg mixture and let them soak it up for 2 minutes on each side.
- Melt the butter in a pan over a medium to low heat, then fry the sandwiches on both sides until they are golden and puffy. Serve with a scattering of pistachio nuts and a dusting of icing sugar if you absolutely must. Eat at once.
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Recipes taken from Cook In Boots by Ravinder Bhogal (HarperCollins, £18.99) available at Amazon.co.uk and all good bookshops.
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