John Torode's banana French toast
He knows a thing or two about a good brunch. And today, John’s here with an indulgent treat - his banana-stuffed french toast with maple syrup.
1 loaf bread, unsliced (white tin loaf )
2 bananas, peeled and sliced in half, lengthways
pinch of salt
1 tsp cinnamon
2 tsp sugar
30ml vegetable oil
To serve, crème fraiche and maple syrup
Cut the bread into 5cm thick slices and remove the crust. Using a small sharp knife, make an incision in one of the long sides and fill with sliced banana - spread out evenly to fill the whole pocket, but be gentle so it doesn’t split. Repeat for the other slices.
Beat the eggs with the buttermilk, salt, cinnamon and sugar
One at a time, dip the filled bread in the egg mix and turn three times, leave to soak for 30 seconds and turn again
Gently heat a large frying pan then add some butter and a little oil. When the butter has melted and starts to sizzle, carefully place two pieces of the soaked bread in the pan.
Cook each side gently, adjust the heat so it cooks slowly and smells of buttery toast... it will take a couple of minutes each side
Remove from the pan, wipe the pan out and repeat with the other two pieces
Slice and serve with crème fraiche and maybe some maple syrup - iit won’t last long!