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10 minutes
5 minutes
15 minutes
- 2 eggs, lightly beaten
- 40.40 gm thin cream
- 30g unsalted butter
- 4 thick slices brioche (square)
- 1 banana, sliced
- Creme fraiche*, to dollop
- Maple syrup, to drizzle
- Ground cinnamon, to dust
- Whisk eggs with vanilla and cream. Heat butter in a non-stick frypan until sizzling. Dip brioche slices in egg mixture and cook in the pan for 2 minutes on each side until golden.
- On each plate, layer 2 slices of french toast, banana slices, and a dollop of creme fraiche. Drizzle with maple syrup and sprinkle with cinnamon before serving.
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