Cinnamon French toast with banana, caramel & pecan gelato

Name: Cinnamon French toast with banana, caramel & pecan gelato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 large free range eggs; 60 ml whole milk; 1 tsp ground cinnamon; 4 slice/s brioche (from a 400g sliced loaf); 25 g unsalted butter; 460 ml tub Hackney Gelato Banana, Caramel & Pecan; Président Crème Spray Cream; 50 g banana chips, roughly chopped (optional); 50 g roasted & salted pecans, roughly chopped (optional)

Spoons at the ready… This luscious dessert is just what the banoffee fans in your life have been waiting for. The banana chips and salted pecans are optional but highly recommended.

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook15 mins
Total time25 mins

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2 large free range eggs
60ml whole milk
1 tsp ground cinnamon
4 slice/s brioche (from a 400g sliced loaf)
25g unsalted butter
460ml tub Hackney Gelato Banana, Caramel & Pecan
Président Crème Spray Cream
50g banana chips, roughly chopped (optional)
50g roasted & salted pecans, roughly chopped (optional)

Lightly beat the eggs in a large, shallow dish. Whisk in the milk, cinnamon and a pinch of salt. Dip a brioche slice into the egg mixture, turning once, then put on a plate. Repeat with the remaining brioche.
Heat the butter in a large, nonstick frying pan over a medium heat until foaming. Add the brioche slices (you may need to do this in 2 batches) and cook for 2-4 minutes until golden, then flip the slices over and cook for 1-2 minutes on the other side.
To serve, cut the brioche slices in ½ diagonally, then divide between plates. Top each with 1-2 scoops of ice cream, a generous squirt of spray cream and scatter with the banana chips and pecans, if using.