This is why Americans love griddle breakfasts: French toast cooks in one heat zone while you caramelise bananas and nuts in another. A weekend breakfast that tastes like dessert.
Ingredients (4 servings)
- 8 thick slices of brioche or white toast bread
- 4 eggs
- 2.5 dl milk
- 1 dl whipping cream and 2 tbsp caramel sauce (or vanilla cream)
- 1 tsp vanilla sugar
- 1 tsp cinnamon
- 2 tbsp sugar
- 2 tbsp butter for frying
- Topping: 3 tbsp butter
- 1 dl brown sugar
- 1 dl chopped walnuts
- 2 bananas, sliced
- icing sugar for dusting
- maple syrup if desired
Method
- Preheat the griddle to medium heat.
- In a bowl, whisk the eggs, milk, cream and caramel mixture, vanilla sugar, cinnamon and sugar.
- Dip the bread slices in the mixture on both sides and let the excess drip off.
- Melt 2 tbsp butter on the cooking surface. Cook the slices for 3–4 minutes per side until golden brown.
- Melt the remaining butter in the other heat zone and stir in the brown sugar.
- Add the nuts and banana slices. Cook for 2–3 minutes, stirring gently, until the bananas soften and the mixture is syrupy.
- Plate the French toast and spoon the warm banana-nut topping over it.
- Finish with icing sugar and maple syrup if you like.
Tip: With the batter dispenser from the Pro Breakfast Kit, you can make pancakes for the whole family at the same time – breakfast is ready in one go, even for a big group.