Recipe: Banana & Cinnamon French Toast

Dreamy desserts by Tom McNeeney, from The Lancashire Hospitality Co.

Banana & Cinnamon French Toast

There's a good chance this will be your new favourite pudding. It’s absolutely not good for you, but then all the best aren’t. Live a little.

Ingredients:

1 loaf brioche

For the custard - 5 large eggs, 125ml double cream, 1tsp ground cinnamon, 50g caster sugar, 1 really ripe banana

For the caramelised bananas - 2 tbsp unsalted butter, 2 bananas - roughly chopped, 2 tbsp caster sugar

To finish - tiny meringues (I’ve used coconut ones from the new M&S), spoonful of mascarpone

Method:

This is far, far too easy to be this delicious.

Firstly you want to get a big mixing bowl, add all your custard ingredients and give them a proper mix with a whisk or stick blender.

Cut your brioche loaf into thick slices, lay them in a single layer on a baking tray and pour over the custard, flipping after a minute or two.

Pop a nonstick pan over a medium heat and lob in a little butter, fry each piece of bread for about 3 minutes on each side, flipping extra carefully so it doesn’t tear. Repeat for every slice and keep warm while you fry your bananas.

In a bowl toss your chopped banana with the sugar, rinse out your bread pan and put back on a medium heat, add in another good knob of butter and wait until it’s frothing. Carefully add your sugary bananas to the pan and toss in the hot butter for about 4 minutes.

Place the warm french toast on a plate, top with the caramelised banana, a couple of little meringues and a good dollop of mascarpone.

Outrageous yes, but very dreamy.