Recipe #5: French toast with a twist

One of my favourite things to eat for breakfast has always been french toast. And then specifically the one my grandma makes. Oh my, I could eat that every day. I saw a video on Instagram the other day about rolled up french toast that inspired me to make this recipe. Let’s get cooking!

A good french toast for me is crispy on the outside and moist (don’t you love that word) on the inside. A hint of cinnamon but not too overwhelming. And then some sugar on top. Optional is whipped cream and fresh fruit on the side. The fruit is mainly to shush my conscience. 😉

So when I said french toast with a twist, I wasn’t kidding. The french toast in this recipe is literally rolled up. It’s so smart, because you can actually make more than one at a time in a pan now! Let’s start with what you need:

Ingredients

• Sliced toast bread (without crust)
• Bananas (or apples, but I made this version with bananas). 2 for 2 people are enough
• Butter (about 3 tablespoons)
• Brown sugar
• Eggs (2)
• Milk (around 4 tablespoons)
• Sugar
• Cinnamon

How to make it

Chop up the bananas in thin slices. Add the butter to a pan and when melted, add the bananas and the brown sugar. Cook until you get a banana puree. It doesn’t have to be too mixed, it can have some structure. Switch off fire and put aside.

With a rolling pin, flatten your bread. Put a bit of the banana mixture in the center of the bread all across the lenght. With a little brush, wetten the sides of the bread with milk so it sticks when you roll it up. Fold one half over the banana puree mix, and roll up from there. Repeat with the other slices of bread.

In a bowl, beat together the eggs with the 4 tablespoons of milk. Dip each banana roll in it (you can fully submerge them, just don’t leave them in there or they will get too soggy).

Heat a frying pan over medium heat, add some butter and when it’s heated, add in the rolls.

While that’s baking, take a plate and add some sugar and mix it with cinnamon (or just sprinke it on top later, up to you).

Turn the rolls a few times so they are evenly baked on each side.

When they are ready, either roll in your sugar/cinnamon mix or sprinke it on top. Finish off with fresh fruit or whipped cream (optional). I finished off with some leftover banana puree!

You can change the banana for apples as well for a nice alternative. For a boozy version with apples: while baking in the pan, add a splash of calvados and flambe it. 😉

Let me know what you think of it and bon appétit!