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Blueberry and banana eggy bread
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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
Pinch of ground cinnamon
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.
Typical values per serving:
This recipe was first published in March 2017.