Brioche French Toast with Brûléed Bananas

Serves: 4
Moderate
Time: 30 minutes

INGREDIENTS:

¼ cup Nutella 
8 thick slices of brioche
3 eggs
¼ cup milk 
1 vanilla bean, split, seeds scraped
160g unsalted butter
2 lady finger bananas
2 tablespoons caster sugar 
¼ cup pistachios, chopped
¼ cup maple syrup
Vanilla ice-cream, to serve
Edible flowers, to garnish
Raspberries, optional

METHOD:

1. Evenly spread the Nutella over 4 slices of the brioche. Top with the remaining slices of brioche.

2. Whisk the eggs, milk and vanilla seeds in a mixing bowl. Dip the brioche sandwiches into the egg mixture and leave to soak for 2 minutes.

3. Melt 40g of butter in a frypan over a medium heat. When the butter starts to bubble add one brioche sandwich. Cook for about 2 minutes each side, until golden brown. Repeat with the remaining sandwiches, using 40g of butter each time.

4. Meanwhile, slice the bananas lengthways, leaving the skin on. Place cut side up onto a baking tray. Sprinkle the cut surface with sugar and use a kitchen blow torch to brûlée the sugar until it melts and caramelises. Alternatively, place the bananas under a hot grill for about 6 minutes.

5. To serve, place french toast onto serving plates alongside half a brûléed banana. Top with chopped pistachios, a drizzle of maple syrup and a scoop of vanilla ice-cream. Garnish with edible flowers and add raspberries, if using.
   
   “Is it just me or do you ever eat Nutella straight out of the jar with a teaspoon? Yeah, me either…I use my fingers.”