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Banana & Chocolate French Toast Recipe

Image of delicious plate of Korean style crispy chicken loaded on fries

A super indulgent brunch recipe, inspired by American-style French toast. Swap bread for croissants and use Meadowland/Flora Double instead of milk to create a delicious pudding-bake.

METHOD

  1. Pre-heat the oven to 180°C, gas mark 4.

  2. Line an oven-proof dish with baking parchment or use a non-stick dish rubbed with a little butter to prevent sticking.

  3. Slice the croissant and spread generously with chocolate sauce and slices of fresh banana. Tuck the croissant snuggly into the dish, so that there are very few gaps between them.

  4. Mix the Meadowland/Flora Double, eggs, cinnamon, nutmeg and vanilla together in a jug and pour over the croissant. Leave to soak for 10–15 minutes, then cover with kitchen foil, leaving a hole for the steam to escape.

  5. Bake for 45 minutes, then uncover and bake for another 30, or until the centre of the bake no longer wobbles.

  6. Leave to cool, then slice and serve with fried bacon, fresh berries and a large dollop of Meadowland/Flora Double. Drizzle with golden syrup or honey

INGREDIENTS

  • 6–8 croissant, preferably a couple of days old.

  • 400ml Meadowland Double or Flora Double

  • 3 eggs

  • 3 bananas

  • Chocolate spread (or chocolate

  • & nut spread)

  • 1 tsp of cinnamon

  • 1 tsp of nutmeg

  • A good dash of vanilla extract


TO SERVE

  • 4 rashes of streaky bacon

  • Fresh strawberries, raspberries or blueberries

  • Lightly whipped Meadowland

  • Double or Flora Double

  • Golden syrup or honey


 
 
 

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