Banana Caramel French Toast

For the topping: Place the caramel sauce and 2 1/2 sliced bananas into a small pan over a medium heat (reserve 1/2 a banana for garnish). Bring to a boil, stirring occasionally and then continue to boil until the bananas have softened, broken up slightly and the sauce is thick and reduced a bit. You don’t want too much liquid, but a thick sauce that sticks to the bananas! Remove from heat. Leave to cool slightly.

When the topping is boiling, start making the French toast: place the eggs, milk and sugar into a small, shallow bowl and beat with a fork until well combined.

Heat the butter in a large frying pan over a low-medium heat. Once melted and bubbling, dip both sides of a slice of bread into the egg mixture, pushing down for a few seconds in order for it to absorb the mixture. Don’t hold it in there so long it goes soggy though.

Place dipped bread into your frying pan and repeat dipping of bread until your frying pan is full. Fry each side of the bread until golden, around 3 minutes on each side. Remove the cooked bread to a plate and repeat cooking the rest until done.

Once all slices of bread are fried, it’s time to serve! Give each person 1-2 slices and top with a quarter of the banana caramel mixture. Garnish each slice of toast with extra slices of banana and dig in!