Fluffy Cinnamon French Toast with Caramelised Bananas and Apple Compote
 
Prep time
Total time
 
Serves: 2
Ingredients
Apple Compote:
  • 600g apples (This is about 3 large apples. I have tried Golden Delicious and Braeburn which both worked well, just choose your favourites)
  • 50ml apple juice
  • 1 tbsp lemon juice
  • 20g soft light brown sugar
  • ½ tsp cinnamon (optional)
Caramelised Bananas:
  • 2 bananas, peeled and cut into slices
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 50g unsalted butter
  • 2 tbsp water
Cinnamon French Toast:
  • 4 thick slices of a brioche loaf (brioche is my absolute favourite, but not always the easiest to find. Here I have used Challah which works just as well, and I have even made this with a regular loaf of white bread before. If you do this, just make sure it is good quality, thickly sliced and a little stale so it holds together in the pan)
  • 2 medium eggs
  • 50 ml milk
  • 1tsp cinnamon
  • 25g butter
Instructions
Apple Compote:
  1. You can make this up to a week in advance to save you time on your Sunday morning
  2. Peel and core the apples, then cut each one into slices (about 8) and place them in a saucepan along with the other ingredients
  3. Cover the pan and cook for about 30 minutes over a medium heat, stirring occasionally until the apples have started to break up and are soft and tender
  4. Puree the mixture in a food processor or with a stick blender until smooth. If you prefer a more textured, chunky apple sauce, you can use a fork to break up the apples instead
  5. Transfer to a bowl, cover and store in the fridge until ready to use
Caramelised Bananas:
  1. Heat the sugar in a saucepan over a medium-high heat until it starts to caramelise around the edges. Gently stir the sugar with a wooden spoon or silicone spatula until it has transformed into a smooth, amber coloured caramel
  2. Continue to heat for another 2 minutes, being careful not to burn it, then remove from the heat and add the butter, vanilla and water - take care here as the mixture may bubble and splash when the cool liquids are added
  3. Stir in the bananas and return to the heat. Cook for about 2 minutes until the bananas have softened a little and have taken on the golden colour of the caramel
  4. To get the timings of this just right: soak the bread (instructions below) when your sugar begins to caramelise, and start frying the bread just before you add the bananas to the sauce
Cinnamon French Toast:
  1. In a large, flat dish, whisk together the eggs, milk and cinnamon
  2. Soak the brioche slices in the egg mixture for about 30 seconds on each side until soft, but still holding their shape
  3. Heat the butter in a large frying pan over a medium heat. When the butter has melted, add the brioche slices and leave them to cook, undisturbed for 2 minutes until golden and crisp. Turn the slices over and cook for another 1-2 minutes
  4. Once both sides are golden, remove from the pan and place 2 slices on each plate. Spoon over a generous helping of the caramelised bananas
  5. Serve with a sprinkling of icing sugar and the apple compote on the side
Recipe by Em 'N Zest at http://emnzest.com/blog/cinnamon-french-toast/