It’s hard to beat Banana French Toast with Chocolate & Salted Caramel for breakfast. Try this indulgent recipe here.
Serves 4
INGREDIENTS
50 g almonds
50 g caster sugar
180 ml pouring cream
120 g each dark chocolate (56% cocoa solids), chopped
120 g milk chocolate, chopped
12 thick slices of brioche
3 bananas, thinly sliced
4 eggs
100 ml milk
100 g butter, coarsely chopped
Salted Caramel
200 g caster sugar
60 gm butter, coarsely chopped
125 ml (1/2 c) pouring cream
1 tspn sea salt (or to taste)
METHOD
1 Preheat oven to 180°C. Roast almonds on an oven tray, shaking occasionally, until browned. Transfer to an oiled oven tray and set aside. Stir sugar and 60 ml of water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel forms (3-4 minutes). Pour over the almonds and stand until set. Then process in a food processor to a fine powder.
2 Bring cream to the boil in a saucepan over medium-high heat, add dark & milk chocolate, remove from heat, whisk until smooth and combined. Stir in almond mixture, transfer to a container, cover and refrigerate until firm.
3 For salted caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramel forms (6-8 minutes). Add butter (be careful as hot caramel will spit) and whisk to combine. Add cream (be careful as mixture will foam and rise), sea salt and whisk to combine. Keep warm.
4 Preheat oven to 100°C. Whisk eggs and milk in a bowl to combine. Dip brioche slices in the egg mixture, turning once, until soaked, then shake off excess.
5 Heat half the butter in a large frying pan over medium heat until foaming, add the brioche slices and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray and place in oven to keep warm. Wipe out pan and repeat with remaining butter and brioche slices.
6 To construct the french toast, take two slices of brioche and spread thickly with the chocolate mixture, top with chopped bananas. Place one slice on top of the other and add the final slice to the top. Return to the oven to keep warm. Construct the remaining serves of french toast in the same manner.
7 Serve hot with a shake of icing sugar and drizzled with warm salted caramel.
The Carousel thanks ‘the food union‘ for this recipe
Adapted from a recipe by Emma Knowles & Alice Storey – Gourmet Traveller
