Prep: 10 minutes
Cook: 15 minutes
Ready in: 25 minutes
4 ripe bananas, skin on
¼ teaspoon ground cinnamon
2 tablespoons maple syrup
Vanilla and almond French toast
¾ cup Covet Spiced Vanilla Almond Milk
Pinch of ground cinnamon
8 thick slices of white bread (e.g. ciabatta, brioche or your favourite toast bread)
2–3 tablespoons butter
1 cup fresh berries (e.g. raspberries, strawberries, blueberries)
Maple syrup or runny honey
25g sliced almonds
Icing sugar (optional)
Preheat oven grill to high and position rack near top of oven. Line an oven tray with baking paper. Set aside a large, lipped baking or roasting dish.
1. Leaving skin on, trim stalks from bananas and cut in half lengthways, from tip to tip. Arrange on prepared tray, cut-side-up. Sprinkle with first measure of cinnamon and drizzle over maple syrup. Place under grill for about 10 minutes, until bananas are caramelised. Be careful they do not burn.
2. While the bananas cook, whisk eggs, almond milk and second measure of cinnamon together in a medium bowl.
3. Pour mixture into the baking dish and coat each piece of bread in the mixture, leaving the bread in the dish to soak for a further 3 minutes.
4. Heat a tablespoon of butter in a large fry-pan on medium-high heat. Cook bread, in batches, for about 1 minute each side, until golden. Wiping out pan between batches and adding additional butter as required.
To serve, place a couple of pieces of vanilla and almond French toast onto each plate. Top with berries and serve grilled bananas on the side. If desired, drizzle over maple syrup or honey, scatter with sliced almonds and use a sieve to lightly dust with icing sugar.
Tip, if you don’t have fresh berries, use your favourite fruit instead.