2 eggs
100ml thickened cream
½ - 1 tsp sugar
A small pinch of salt
A big pinch of cinnamon
An unsliced white
rustic loaf
A splash of olive
oil
2 bananas
3-4 rashers of
bacon
butter
Maple syrup (the real
deal – not flavoured!)
Slice your bread
into 4 really thick pieces (2 – 2.5 cm).
get out a lasagne dish or similar flat long dish. Into the dish break the eggs and add the
cream, sugar, cinnamon and salt. Whisk
together and taste for seasoning. Adjust
sugar, salt and cinnamon if necessary.
You don’t want it too sweet. Put
the bread in the dish and nestle into the cream mixture then leave to
soak. The best kind of French Toast is
not just dipped, it’s left to soak so once cooked, the outside is crispy and
the inside is soft and cakey (mmmm).
While the bread is
soaking cook the bacon to your preference (mine’s crispy) and also cut the
bananas lengthways in 2 and fry them as well (in the same pan, it’s all good). Halfway through cooking turn your bread so
the other side gets to soak in the eggy creamy mix. Make sure when you pick up the bread you
slosh the egg mix back around the dish so you don’t have a dry patch when you
put the bread back in. Once the bacon
and bananas are cooked, put them out to drain and keep warm.
By now your bread
should have sucked up most the eggy mix.
Using the same frypan on med-high add a knob of butter and fry the bread
until golden brown and crispy, then turn and do the other side. Keep going until all your bread is
cooked. I have a very large frying pan
so get it done in two batches.
Place the bread
artistically on the plate, top with the bacon and banana and trickle with some
real maple syrup (none of that maple flavoured stuff thanks!) – I would use ‘drizzle’,
but Hugh Fearnley-Whittingstall corrected me last night on Three Go Mad –
drizzle is what rain does, you trickle! LOL
Serve with tea or
coffee and enjoy.
