Monday, January 10, 2011

vanilla french toast with chocolate and banana filling

Fridays with Coco original
I love french toast. Quick and easy to whip up. You could pretty much do anything with a french toast. The possibility is endless. Sweet and savory. I happened to have chocolate and banana in my pantry so decided to whip up this easy and delicious recipe.

The first secret to getting a perfect french toast is in your bread. Make sure it’s a day (or more) old. Stale bread is always a good choice because they are dry hence soaks up the egg mixture much better. Second is the type of bread you use. The one I used was a regular slice of white bread but french toasts taste better with thick slices of bread such as brioche, challah or (duh) french bread.

And then of course, the temperature of your pan. If it’s too hot, your toast is going to brown too quickly and still be raw when you cut into it. If it’s too cool, your toast is going to absorb all the butter before it browns and leave you with a soggy french toast. We do not want that.

The best possible way is frying on medium heat, just when your butter has completely melted and is slightly sizzling, that’s when you start frying your toast. Fry them for about 1 minute and a half on each side or just until you think they have turned golden brown. 

Cooking is all about feel and taste. Use your instincts. If you’re happy with it then it’s good to go. Hope you like this recipe!

Vanilla French Toast with Chocolate & Banana Filling

200g bittersweet chocolate (I used Lindt)
2 medium bananas, mashed
1 tsp vanilla extract
1 or 2 tbsp sugar (keep in mind the chocolate is already sweet)
1 tbsp whipping cream
2 eggs
2 slices white bread
Butter, for greasing the pan
Pinch of salt

For the chocolate and banana filling:
Melt chocolate and butter in a heat proof bowl over lightly simmering water, making sure the water doesn’t touch the base of bowl (Or u can use a double boiler). Once melted and smooth, set it aside to cool for a bit. Add mashed bananas and stir until well incorporated. Put the mixture in the fridge for about 15 minutes or so to firm up.

For the french toast:
Crack eggs into a bowl. Add vanilla, sugar, salt, cream and beat well. Heat pan over medium heat. Grease with generous amount of butter. Dip bread slices in egg mixture until well coated. Allow the bread to soak the mixture. Shallow fry the bread until golden brown.

Spread the filling on one side of the bread, top with another slice, cut them diagonally and dust with icing sugar.

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