Monday, November 15, 2010

Baked French Toast with Banana and Chocolate

15 November 2010 - Baked French Toast with Banana and Chocolate

It's been quite a while since my last baking update. Well, I have been pretty busy updating my Hong Kong trip and with Shern's updates. Oh, shit..I still have 5 more days of Hong Kong update to go. Gah!

Anyway, this breakfast is simply awesome - Baked French Toast with Banana and Chocolate.
There is no reason for it not to be awesome when the combination is bread, egg, banana and chocolate. Four of my favourite things!

You make layers of bread dipped with egg mixture, banana slices and chopped chocolate pieces.

top left: dip bread into egg mixture and form a layer at the base, then top with banana slices.
top right: sprinkle chopped chocolates.
bottom left: dip remaining bread into egg mixture and form another layer on top of the chopped chocolates.
bottom right: pur the remaining egg mixture onto the baking dish and sprinkle some sugar is desired

Once baked and all puffed up, the banana slices melted and blended with the gooey chocolate pieces to the yummy bread.

The cocoa powder topping is a must. It makes all the difference to have the cocoa taste together with the sweet bananas and salty bread all in one gulp.

Ahh.....awesome breakfast!

Recipe: Baked French Toast With Banana And Chocolate (copied from SeasaltwithFood)


4 Large Eggs
½ Cup Milk
2 Tbsp Sugar
¼ tsp Ground Cinnamon
½ tsp Vanilla Extract
A Pinch Of Sea Salt
8 Pieces White Bread, crust off
2 to 3 Bananas, sliced
50 g Bittersweet Chocolate, chopped
1 Tbsp Unsalted Butter, softened (to grease the baking dish)
1 ½ Tbsp Demerara Sugar, for sprinkling (optional) - I used Caster Sugar
Cocoa Powder - I used Hershey's natural unsweetened cocoa powder

1 Baking Dish (9 ½ x 2 ½ inches)


Preheat an oven to 375˚F. (190˚C)

In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and a pinch of sea salt until well combined. Dip the bread slice, one at a time, turning once. Then fit the coated bread into the greased baking dish in a single layer.

Arrange the sliced bananas and top with chopped chocolate.

Repeat with the remaining bread and egg mixture and press gently with a spatula to lightly compress the bread. Pour the remaining egg mixture into the baking dish and sprinkle Demerara sugar on top, if desired.

Bake in the oven for about 20 to 25 minutes, or until puffed and golden in color. Remove the toast from the oven and let it cool slightly. Sift some cocoa powder over the tops. Serve the baked French toast warm or at room temperature.

Serves 4

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