Pecan & Banana French Toast

By Jody Vassallo

Pecan & Banana French Toast
Treat the family on Saturday morning with a batch of moreish pecan and banana french toast. Drizzle with maple syrup and serve with hot coffee then idle over the weekend paper. Bliss.

 

Serves 4

 

1 small loaf unsliced soy-linseed bread

50g pecans

1 banana, thinly sliced

2 omega-3-enriched eggs, lightly beaten

¼ cup organic milk

30g butter

¼ cup organic maple syrup

1. Cut the bread into thick slices. Use the tip of a sharp knife to cut small slits in the bread. Press the pecans and banana slices into the holes. Whisk together the eggs and milk.

2. Melt the butter in a non-stick frypan, gently dip the bread one slice at a time into the egg mixture. Cook the bread for 2 minutes each side 
or until golden brown. Carefully turn and cook the other side. Put cooked slices on a plate and cover with foil  while you cook the remaining french toast. Drizzle with the maple syrup.

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