"Put the eggs, milk, vanilla and brown sugar in a shallow bowl and whisk to combine. Spread the peanut butter over one side of two of the brioche slices, top with the sliced banana, then sandwich with the other two slices of brioche. Carefully dip the sandwiches into the egg mixture, making sure to coat them all over. Put the butter and oil in a large pan on a medium heat."
"Once it's melted, lay each sandwich in the pan, leave to cook for two to three minutes, then flip and repeat on the other side. Using tongs, hold the sandwich on all its edges so they also brown and crisp up. Put the french toasts on plates and, while they're still warm, drizzle with condensed milk and some extra butter. Serve immediately."
Ripe bananas become a quick Hong Kong-style French toast using brioche, peanut butter, and condensed milk. Eggs, milk, vanilla, and brown sugar form a shallow batter for dipping. Spread peanut butter on two brioche slices, add sliced banana, and sandwich with the remaining slices. Dip the sandwiches in the egg mixture to coat them completely. Fry in a pan with butter and oil for two to three minutes per side, browning the edges with tongs. Serve warm, drizzled with condensed milk and extra butter for a rich, sweet finish.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]