Banana and Biscoff French Toast
A delicious spin on the classic French toast. Miss Polly's Banana and Biscoff French Toast is an ultimate treat that's as delightful as it's fulfilling.
Ingredients
2 eggs – whisked
½ cup milk
1 tsp vanilla paste
½ tsp cinnamon
1 loaf of grainy bread
1 cup biscoff – warmed up
7 finger bananas
½ tsp cinnamon
Butter
To serve: Cream and extra Biscoff
Method
Mix the first four ingredients together in a large bowl. Set aside.
Slice the bread into 3 cm pieces. Carefully slice the bread almost in half (leaving the bottom edge tacked. Slice the other four bananas in half lengthways.
Slice 3 of the bananas into 1cm thick rounds.
Warm the Biscoff in the microwave for 20 seconds and pour it into a snap lock bag. Slice the bottom corner and gently pour it into the centre of the bread and spread it round using a knife. (Be generous with the Biscoff)
Place the sliced banana rounds inside the bread on top of the Biscoff.
Dip the bread into the egg mixture and ensure it is well covered (depending on how dense your bread is, let it soak for around 10 - 15 seconds on each side)
Heat two pans on low heat. Add a couple of tablespoons of butter to each pan. Place the French toast in one pan.
In the second pan, sprinkle the remaining ½ tsp of cinnamon in the other and then the halved bananas.
Once the French toast is cooked on one side and nicely browned flip it over. Do the same with the bananas.
Place the cooked toast onto a serving platter, add the cooked bananas over the top then dollop the whipped cream on top and drizzle some extra Biscoff over this.