French toast with bananas and cream cheese ring

preparation

Toast

1. Preheat the oven to 170°C (conventional oven).

2. Whisk eggs, milk, cinnamon, vanilla sugar, and salt. Dip slices of sourdough bread into the batter.

3. Melt butter in a frying pan and fry the soaked bread until golden and crispy on the outside.

4. Keep the French toast warm in the oven.

Toppings

1. Cut bananas in half lengthwise and gently remove the peel from each half.

2. In a pan, melt butter and place the banana halves in it.

3. Add brown sugar and let it combine with the butter until the bananas caramelise.

To serve

1. Serve the French toast with caramelised pan-fried bananas, generous chunks of cream cheese, and fresh pineapple.

2. Drizzle with syrup and garnish with fresh mint.

Tips

Take the cream cheese out of the fridge ahead of time to let it soften. This makes it easier to spread or dollop onto the warm French toast, ensuring it melts slightly and mixes seamlessly with the other flavours.

Tips

The best way to get perfect French toast is to use the right type of bread. Unlike fresh bread, which can turn soggy when soaked in the egg mixture, day-old bread has a slightly drier texture that absorbs the mixture just right. This ensures that each slice cooks up beautifully golden and crispy on the outside while remaining delightfully soft and custard-like on the inside.