Stuffed banana and berry French toast
Serves: 2
![Stuffed banana and berry French toast](/uploads/media/720x770/00/4940-StuffedBananaBerryFrenchToast1120.jpg?v=1-0)
Recipe by Lizzie Kamenetzky / Recipe photograph by Laura Edwards
Stuffed banana and berry French toast
Serves: 2
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Nutritional information (per serving)
Calories
480Kcal
Fat
23gr
Saturates
13gr
Carbs
53gr
Sugars
31gr
Fibre
3gr
Protein
14gr
Salt
0.6gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 slices of brioche, each 4cm thick, from a 400g Taste The Difference brioche loaf
- 1 large or 2 small ripe bananas (about 170g)
- 1 tbsp maple syrup, plus extra to serve
- 2 medium eggs
- 1 tbsp double cream
- a splash of milk (1-2 tbsp)
- 20g unsalted butter
- 50g blueberries
- 50g raspberries
Step by step
- Cut a pocket in each brioche slice. Mash the bananas with a fork then add 1 tablespoon of maple syrup. Stuff the pockets with the banana.
- In a shallow dish, beat the eggs with the cream and milk and a pinch of salt. Dip the brioche in for 15-20 seconds each side.
- Melt the butter over a low-medium heat in a large nonstick frying pan. Fry the French toasts for 3-4 minutes each side. Halve; serve with the berries and extra syrup.