Brioche French Toast with Salted Brandy Caramel and Bananas

INGREDIENTS

  • 4 Egg
  • 1 cup Cream
  • 1 cup Milk
  • 1 tspn Vanilla
  • 1/4 cup Sugar
  • 120g Butter
  • 1 loaf Brioche
  • 3 large Ripe Cavendish Banana
  • 200g Crème Fraîche
Print Recipe

Combine the eggs, cream, milk, vanilla and sugar- set aside for 1 hour.

Using 40g of butter brush a large baking dish or deep tray generously and preheat oven to 200C.

Place slices of brioche (single layer) in the prepared tray and pour over custard, set aside and leave for 30 minutes.

Place tray in oven, after 10 minutes brush brioche with 80g melted butter, bake for a further 20 minutes- bread should be puffed up and golden.

In a pan heat the Salted Brandy Caramel, slice 1cm thick pieces of banana on an angle and toss in the caramel until warm.

Place a piece of brioche in the centre of a plate, top with caramel bananas, extra drizzle of Salted Brandy Caramel and a dollop of crème fraiche.