Chocolate Banana And Marshmallow Brioche Toastie Food

CHOCOLATE & BANANA FRENCH TOAST

Steps:

• Slice the banana into a small bowl and mash using a fork. Add the chopped chocolate and mix to combine.
• Lay 2 slices of bread on the work surface. Divide the chocolate and banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
• In a shallow dish, whisk together the eggs, double cream, maple syrup and vanilla extract. Melt the butter in a large frying pan over a medium heat. Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg. Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown and the chocolate has started to melt. Repeat with the second sandwich. Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you're feeling super-indulgent.

CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
• In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
• Add the sugar mixture to the custard mixture and stir to combine.
• Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
• While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
• Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
• Add the salt, vanilla, and pecans and stir to combine.
• Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
• Spoon the brioche-custard mixture evenly over the bananas.
• Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
• Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
• Slice and serve.
• Enjoy!

CARAMELIZED CHOCOLATE, BANANA, AND MARSHMALLOW SANDWICHES

Steps:

• Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly.
• Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.

CHOCOLATE, BANANA AND MARSHMALLOW BRIOCHE TOASTIE

Steps:

• pre-heat the grill to medium-high.
• toast both sides of the brioche slices until lightly golden, be careful as this type of bread toasts very quickly.
• place slices of banana on top of each of 4 slices of the brioche and top with grated chocolate followed by a layer of marshmallows.
• place them under the grill and gently cook until marshmallows begin to melt and turn a golden colour and chocolate has melted.
• top with remaining 4 slices of brioche and press down for the untimate indulgence.

BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP

Steps:

• In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
• When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
• Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
• Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
• In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.

CHOCOLATE BANANA SMOOTHIE

Steps:

• In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.