Two Bs French Toast (for Two)

2 eggs

100ml thickened cream

½ - 1 tsp sugar

A small pinch of salt

A big pinch of cinnamon

An unsliced white rustic loaf

A splash of olive oil

2 bananas

3-4 rashers of bacon

butter

Maple syrup (the real deal – not flavoured!)

Slice your bread into 4 really thick pieces (2 – 2.5 cm).  get out a lasagne dish or similar flat long dish.  Into the dish break the eggs and add the cream, sugar, cinnamon and salt.  Whisk together and taste for seasoning.  Adjust sugar, salt and cinnamon if necessary.  You don’t want it too sweet.  Put the bread in the dish and nestle into the cream mixture then leave to soak.  The best kind of French Toast is not just dipped, it’s left to soak so once cooked, the outside is crispy and the inside is soft and cakey (mmmm).

While the bread is soaking cook the bacon to your preference (mine’s crispy) and also cut the bananas lengthways in 2 and fry them as well (in the same pan, it’s all good).  Halfway through cooking turn your bread so the other side gets to soak in the eggy creamy mix.  Make sure when you pick up the bread you slosh the egg mix back around the dish so you don’t have a dry patch when you put the bread back in.  Once the bacon and bananas are cooked, put them out to drain and keep warm.

By now your bread should have sucked up most the eggy mix.  Using the same frypan on med-high add a knob of butter and fry the bread until golden brown and crispy, then turn and do the other side.  Keep going until all your bread is cooked.  I have a very large frying pan so get it done in two batches.

Place the bread artistically on the plate, top with the bacon and banana and trickle with some real maple syrup (none of that maple flavoured stuff thanks!) – I would use ‘drizzle’, but Hugh Fearnley-Whittingstall corrected me last night on Three Go Mad – drizzle is what rain does, you trickle! LOL

Serve with tea or coffee and enjoy.