choc-hazelnut and banana french toast

  • 2 eggs
  • ½ cup (125ml) single (pouring) cream 
  • 1 tablespoon icing sugar, plus extra for dusting 
  • 16 thin baguette slices 
  • ⅓ cup (110g) chocolate-hazelnut spread 
  • 1 banana, thinly sliced 
  • 2 tablespoons unsalted butter, melted
  1. Place the eggs, cream and sugar in a bowl and whisk until combined. Spreadeach baguette slice with 1 teaspoon of  the chocolate-hazelnut spread and top half the slices with banana.
  2. Sandwich with the remaining baguette slices. Heat a large non-stick frying pan over medium heat and add half the butter.
  3. Dip half the sandwiches into the egg mixture and cook the sandwiches for 1–2 minutes each side or until golden brown. Set aside and keep warm.
  4. Repeat the dipping and cooking process with remaining sandwiches and butter. Dust with extra icing sugar to serve. Serves 2.
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