French Toast with Bacon, Bananas and Maple
Sweet, salty, crispy and golden this is a brunch worth waking up for. Thick slices of egg-soaked bread make the perfect foundation on which to add caramelised bananas, crispy bacon and a generous drizzle of maple syrup. This is the perfect breakfast for a long weekend or special occasion.
Prep time: 10 minutes | Cook time: 25 minutes | Serves: 3-4 | Recipe by Chelsea Shine @chelseashinefoodcreative
8 rashers of streaky bacon
50g butter
2 bananas, peeled and cut in half lengthways
4 Otaika Valley Free Range Eggs
½ cup milk
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
6 thick slices of bread
Maple syrup, to serve
Icing sugar, to serve
INGREDIENTS
Heat a large non-stick frying pan or skillet over medium heat. Add the bacon and cook until golden and crispy. Once cooked, transfer to a paper towel lined plate and set aside or pop in a low oven to keep warm.
In the same pan add half of the butter. Add the bananas cut side down and cook for 2-3 minutes until golden brown and caramelised. Transfer to a plate and set aside.
In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon and salt until well combined.
Use a paper towel to wipe out the pan if needed, add the remaining butter and heat the pan over medium heat. Dip a slice of bread into the egg mixture, letting it soak for 5-10 seconds on each side until the egg mixture is well absorbed.
Add to the pan and cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining slices of bread and egg mixture.
To serve, put two pieces of toast on each plate, top with the crispy bacon and caramelised bananas. Drizzle generously with maple syrup and dust with icing sugar.
