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    Blueberry & banana eggy bread

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    Blueberry & banana eggy bread

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

    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.


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    Cook’s tip

    Frozen sliced bananas are very useful for baking and smoothies – freeze on trays until firm before transferring to freezer bags.


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