Topped with salted caramel and Violet Crumble, this banoffee French toast is a must-try. Try it for an indulgent brunch or dessert.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
1/2 cup (125ml) milk
2 Coles Australian Free Range Eggs, lightly whisked
1 tsp vanilla extract
40g unsalted butter, chopped
4 Coles Banana Bread Slices
1/2 cup (125ml) pouring (pure) cream or thickened cream, whipped
2 bananas, thickly sliced
Violet Crumble chocolate bar, chopped, to serve
Coles Salted Caramel Topping, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Whisk milk, egg and vanilla in a large shallow bowl. Melt half the butter in a large frying pan over medium-low heat.
Step 2
Place 2 slices of banana bread in the egg mixture and turn to coat. Allow to soak for 20 secs. Transfer to the frying pan and cook for 1-2 mins each side or until golden brown and heated through. Transfer to a plate and cover to keep warm. Wipe the pan clean. Repeat with the remaining butter, banana bread and egg mixture.
Step 3
Divide banana bread evenly among serving plates. Spoon the whipped cream evenly over banana bread. Top with banana. Sprinkle with chocolate bar and drizzle with caramel topping.
Brekkie twist: To turn this dessert into a breakfast dish, swap the chocolate bar and cream mixture for mixed berries and vanilla yoghurt.
