Cinnamon French toast with grilled bananas
What you need – serves 4
• 4 × 1.5cm thick slices of good quality white bread
• 5 eggs
• 175ml milk, or a mixture of milk and single cream
• 1 tsp ground cinnamon
• About 4 tbsp demerara sugar
• 4 small ripe but firm bananas
• 1 tbsp vegetable oil
• Greek yogurt
• A sprinkle of cinnamon to garnish
What to do: in the kitchen
1. Lay the bread slices in a single layer into a large dish.
2. Break the eggs into a mixing bowl and lightly whisk to mix. Pour in the milk and add the cinnamon. Whisk together until smooth then pour over the bread slices. Set aside to soak for 15 minutes, and then use a fish slice to carefully turn each slice over. Leave to soak for another 15 minutes by which time the liquid should have completely soaked into the bread. If it hasn’t quite, leave for a few more minutes.
What to do: at the barbecue
1. Fire up the barbecue, and leave to get hot for 10 minutes. As they are heating, brush the bars of the grate with a wire brush to make sure they are really clean. Pour a little vegetable oil into a small bowl and take a heat-proof silicone brush and lightly brush the bars all over to help prevent sticking.
2. Once the barbecue is clean, hot and oiled, sprinkle a little of the sugar over the top of the slices of bread. Lay the slices, sugar side down directly onto the cooking grate. Sprinkle a little more on the top side of the bread slices and grill for about 5 minutes, until golden and crisp. Carefully flip over using a fish slice to cook on the other side. Don’t try and turn over too soon or they might be a bit prone to sticking to the bars.
3. Once the bread is on the grill, cut each banana in half lengthways through the skin, leaving the skin on. Sprinkle a tiny bit more sugar on the cut faces, and lay sugar side down on the barbecue. Cook for a few minutes until the banana starts to caramelise then turn over and cook skin side down until the flesh is soft and tender.
4. To serve, cut the toast slices in half and top with a dollop of yogurt. Sprinkle with a little extra cinnamon and serve the bananas alongside.
Photography: Eat Pictures
Recipe by Genevieve Taylor