Blueberry and banana eggy bread

Blueberries and bananas are perfect partners in this delicious eggy bread – it’s best eaten while still warm, so serve straight from the pan.


2 bananas, each halved and sliced lengthways

8 slices essential Waitrose Sliced Brioche Loaf

150g essential Waitrose Blueberries

4 tbsp clear honey

4 large Waitrose British Blacktail Free Range Eggs, beaten

150ml milk

Pinch of ground cinnamon

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 the honey, then place the remaining slices of brioche on top, pressing down well.

2. Place the eggs in a shallow dish with the milk and cinnamon and lightly whisk together – the dish should be big enough to hold all the brioche sandwiches, so something like a roasting tin would be perfect. Place the brioche sandwiches in the egg mixture and leave for 5 minutes to soak. Turn over and repeat for the other side. Keep turning until each sandwich is soaked well and all the egg mixture has been absorbed by the brioche.

3. Heat the butter in a large frying pan and gently cook the brioche sandwiches for 3-4 minutes each side until golden brown. You will probably have to do this two at a time.

4. Transfer the fruity eggy bread to serving plates and serve while still warm, dusted with icing sugar.

  • Preparation time: 15
  • Cooking time: 15
  • Total time: 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,180
Fat 17.6
Saturated Fat 7.6
Carbohydrate 75.2
Sugars 47.6
Protein 14.7
Salt 0.9
Fibre 2.4

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3 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Mar 30 09:43:00 BST 2017.