Sunday, June 29, 2008

CORE French Toast & Banana with Caramel

Serves: 2 (1 serve = 2 french toasts and 1 french banana)

Difficulty: Easy

  • 2 eggs
  • 3 TB skim milk powder
  • 1 tsp vanilla essense
  • 1 tsp mixed spice (or cinnamon)
  • 4 slices multigrain bread (see note)
  • 3 tsp olive oil
  • 2 bananas
  • Cottees Diet Caramel Topping

Note re bread - this is sooooo much nicer using bakery bread with firm crusts than supermarket breads with soft crusts. I used Leckorbrot grain with sesame seeds on the outside.

Mix egg, milk powder, spice, and vanilla and pour into a flat bread and butter type plate.
Meanwhile heat a non-stick saucepan up with the olive oil. The pan needs to be quite hot to start, so suggest setting 8 from 10 or equivalent.
Get the first slice of bread and sit in the egg mixture.
Count to 5, flip bread over, count to 5, then straight into the hot pan.
Turn pan down to medium now.
Repeat with another piece of bread.
Roll the bananas in the egg mix and put in pan.
A large pan probably only cooks 2 or 3 pieces of bread at a time, so probably need to cook in batches
Turn bread and bananas over when lovely and golden.
When cooked on both sides, serve french toast and french banana with 2 TB of Diet Caramel Topping (0 pts).
Repeat with remaining bread.

Pineapple rings in the batter is also very nice.

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