Blueberry & banana eggy bread

Silvana Franco shows you how to make this simple but delicious treat - perfect for breakfast or brunch.

DURATION 0:03:21

Tags: easy, simple, snack, winter, bread, brunch, Winter Harvest, breakfast, blueberry, quick, Silvana Franco,

Recipe - Serves: 4


2 ripe bananas, each halved and sliced lengthways
8 slices essential brioche or white bread
150g blueberries (frozen are fine)
4 tbsp clear honey
4 Waitrose British Blacktail Large Free Range Eggs, beaten
150ml milk
Pinch ground cinnamon or vanilla powder
15g butter
25g icing sugar


1. Arrange the slices of banana on 4 of the brioche slices and scatter the blueberries on top. Drizzle with honey and then place a slice of brioche on top.

2. Place the eggs in a dish with the milk and cinnamon or vanilla and lightly whisk – the dish should be big enough to hold all the sandwiches, so a roasting tin would be ideal. Place the sandwiches in the egg mix and soak for 5 minutes. Turn over and repeat for the other side. Keep turning till each sandwich is soaked well and all the egg mix has been absorbed.

3. Heat the butter in a large frying pan and gently cook the sandwiches for 3–4 minutes each side until golden brown. You’ll probably have to do this 2 at a time. Transfer the fruity eggy bread to serving plates and serve while still warm, dusted with icing sugar.


Nutritional Info

Typical values per serving:

Energy 2,244kJ
Fat 17.6g
Saturated Fat 7.6g
Carbohydrate 79g
Sugars 51.4g
Protein 14.7g
Salt 0.9g
Fibre 2.4g


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