For the French toast:
- 6 eggs
- 400ml cream
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch salt
- 1 tsp caster sugar
- 8 slices of thick, good-quality bread like challah, brioche or doorstep white bread
- Oil for frying
- Butter for frying
For the whiskey caramelised bananas:
- 50g butter
- 150g brown sugar
- 50ml whiskey
- 3 bananas, peeled and thickly sliced
- Crispy streaky bacon, optional
- Mixed berries
- Whipped cream
- Icing sugar
- Preheat your oven to 120C. First, make the caramelised bananas. Place the butter in a medium-sized pot over a low heat and melt. Add the brown sugar and melt together, stirring gently.
- Add the whiskey and the bananas, then cook until the caramel thickens and reduces slightly, and the bananas have broken down slightly. Keep warm.
- For the French toast, set aside the bread whisk together all of the ingredients, excluding the oil and butter.
- Place a frying pan over a medium heat and heat a drop of oil. Place a slice of the bread into the egg mix, turning over until the bread is thoroughly soaked. Place a teaspoon of butter into the pan and once it starts to foam, remove the bread from the mix and place into the pan to fry. While the toast is frying, soak another slice of bread in the egg mix.
- When the toast is slightly caramelised, flip and cook until golden on the other side. Remove and place in the oven to cook through and keep warm, then repeat with the remaining slices of bread.
- Once all of the toast is cooked, divide between four plates and top each with a spoon of the whiskey bananas. Garnish as desired, then serve.
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Rum would work well here instead of whiskey, but you can omit the alcohol altogether if desired.
If you don't like bananas, apples would be delicious in the caramel in place of them.