Brioche French toast with bacon, banana & maple syrup

Brioche French toast with bacon, banana & maple syrup

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(2 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4

This indulgent weekend brunch combines salty bacon with sweet, maple-syrup-soaked brioche for a special breakfast to savour

Nutrition and extra info

Nutrition: per serving

  • kcal624
  • fat43g
  • saturates19g
  • carbs29g
  • sugars19g
  • fibre1g
  • protein28g
  • salt4.2g
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Ingredients

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml single cream
  • ½ tsp vanilla seed paste
  • 1 tbsp golden caster sugar
  • 4 thick, generous slices or 8 thin slices of day-old brioche
  • 25g butter, for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp vegetable oil, for frying
  • 12 rashers bacon
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 bananas, sliced
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • maple syrup, to serve
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  1. In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.

  2. When you’re ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.

  3. Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.

  4. Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife – the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.

  5. In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.

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Comments, questions and tips

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dreamweaver's picture
dreamweaver
9th Jan, 2016
5.05
So tasty and filling, favourite new Brioche brunch recipe!
Minoo's picture
Minoo
6th Jan, 2016
5.05
Made this for a special new years day brunch and it went down a storm! I easily managed to convert it to be dairy free by using dairy free cream alternative, which was handy too. The French toast was really light and the only problem with it was that there wasn't enough!
suzannedbyrne
30th Dec, 2015
Made this for breakfast today. Halved it as there were just two of us. Beat the eggs and then added in the vanilla, sugar and double cream (as that was what I had in) in the dish I was going to use to soak the brioche. Cooked as per recipe, had some of the mixture left so I added an extra slice of brioche. Really yummie ! Surprisingly light, definitely make it again
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