Banoffee French toast
These moreish toasty treats are perfect for weekend brunches. And three-quarters of the fibre in this dish comes from the wholemeal bread, so they’ve got a great taste and great nutritional credentials.
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Servings
2 portions
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Serves
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Ingredients
Equipment
- Saucepans
- Spoon
- Fork
- Shallow dish or bowl
- Frying pan
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 475 | 14.2 | 5.1 | 1.0 | 66.3 | 36.4 | 7.1 |
Method
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Step 1
Place the sugar and 25ml water in a small saucepan and heat gently until dissolved. Increase the heat and boil, without stirring, until syrupy - about 1½ minutes. Remove from the heat and stir in the cream, then the banana slices. Set aside.
Step 2
In another small saucepan, add the blueberries, the honey and 1 tbsp water and cook gently for 2-3 minutes until the berries have just burst and gotten juicy, remove from the heat and set aside.
Step 3
Beat the eggs, milk and cinnamon together in a shallow dish and dip the bread in, turning over until all the egg mix has been soaked up.
Step 4
Heat a little oil in a non-stick frying pan and fry the bread gently for 2 minutes each side or until golden and cooked through.
Step 5
Divide the bread between two plates, spoon over the caramel bananas and then drizzle the blueberries over the top together with the blueberry sauce.
