- Preparation time:
- 10 mins
- Cooking time:
- 10 mins
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.
|Values shown are approximate.|
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
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
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
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
Divide the bread between two plates, spoon over the caramel bananas and then drizzle the blueberries over the top together with the blueberry sauce
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