French toast recipe

French toast recipe

Bread that is slightly stale works best for French toast, as it doesn’t disintegrate when you wet it with the egg. Cook the sandwiches over a gentle heat so that they cook all the way through and the chocolate really melts into a sticky goo.

Ingredients

  • 4 Thick slices of white bread
  • 2 tbsp Chocolate hazelnut spread or 150g dark chocolate buttons
  • 2 Bananas, thinly sliced
  • 4 Eggs
  • 4 tbsp Caster sugar
  • 4 tbsp Full-fat milk
  • 1 tsp Ground cinnamon
  • 2 tsp Vanilla extract
  • 1 Generous knob of unsalted butter for frying
  • 1 handful Slicked pistachio nuts
  • 1 pinch Icing sugar, to dust
  • 4 Thick slices of white bread
  • 2 tbsp Chocolate hazelnut spread or 150g dark chocolate buttons
  • 2 Bananas, thinly sliced
  • 4 Eggs
  • 4 tbsp Caster sugar
  • 4 tbsp Full-fat milk
  • 1 tsp Ground cinnamon
  • 2 tsp Vanilla extract
  • 1 Generous knob of unsalted butter for frying
  • 1 handful Slicked pistachio nuts
  • 1 pinch Icing sugar, to dust
  • 4 Thick slices of white bread
  • 2 tbsp Chocolate hazelnut spread or 150g dark chocolate buttons
  • 2 Bananas, thinly sliced
  • 4 Eggs
  • 4 tbsp Caster sugar
  • 4 tbsp Full-fat milk
  • 1 tsp Ground cinnamon
  • 2 tsp Vanilla extract
  • 1 Generous knob of unsalted butter for frying
  • 1 handful Slicked pistachio nuts
  • 1 pinch Icing sugar, to dust

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Spread two of the slices of bread with a thick gooey layer of chocolate spread of pile on the chocolate buttons. Top with a layer of bananas and then close the deal with the remaining bread.
  2. Beat the eggs in a bowl with the sugar, milk, cinnamon and vanilla extract. Place the sandwiches in the sunny egg mixture and let them soak it up for 2 minutes on each side.
  3. Melt the butter in a pan over a medium to low heat, then fry the sandwiches on both sides until they are golden and puffy. Serve with a scattering of pistachio nuts and a dusting of icing sugar if you absolutely must. Eat at once.

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Recipes taken from Cook In Boots by Ravinder Bhogal (HarperCollins, £18.99) available at Amazon.co.uk and all good bookshops.

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