Coffee-infused French toast with banana, nut crumble + yoghurt

Coffee-infused French toast with banana, nut crumble + yoghurt

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

One of my signature flavour combos is coffee, banana and passionfruit – absolutely delish. This is another French toast–style dish with the soaking custard flavoured with coffee. This one is fantastic as brekkie.

Ingredients

Quantity Ingredient
4 3 cm slices of brioche, crust removed and trimmed to equal sided squares or rectangles
300ml full-cream milk
2 teaspoons instant coffee
4 eggs, lightly beaten
pinch salt flakes
120g icing sugar
60g unsalted butter, softened
2 bananas, sliced
140g see method for ingredients
4 tablespoons greek-style yoghurt
seeds from 2 passionfruit

Method

  1. Put the brioche slices in a sealed container and place them in the refrigerator for 1 hour to dry out and harden up (this will help with soaking).
  2. Boil the milk and stir in the coffee granules. Put the eggs, salt and 40 g of the icing sugar in a bowl. Pour the milk and coffee mixture into the bowl and whisk well to combine. Strain through a sieve into a shallow dish.
  3. Place the brioche slices in the dish to soak. Soak the slices for 15 minutes and then flip them after 15 minutes to get maximum coverage. Remove each slice from the dish and place on a wire rack over a tray to catch the drips. Leave for 10 minutes to drain.
  4. Preheat the oven to 180°C.
  5. Heat the softened butter in a non-stick frying pan over medium heat until just melted. Dust each drained slice of brioche with the remaining icing sugar. Add the slices of brioche to the pan and cook them for a couple of minutes until golden brown and caramelised. Flip each slice and cook until golden and caramelised on the other side.
  6. Remove the brioche slices from the pan and transfer to a baking tray lined with baking paper. Place the banana slices on each slice of toast and top with the nut crumble mix. Bake in the oven for 15 minutes until the crumble is cooked to golden brown. Remove from the oven and serve with the yoghurt and fresh passionfruit seeds.

Pro tip

  • You could use fresh coffee beans instead of instant, but my way is easier. I use a decent one, though, opting for the Prontissimo instant from Lavazza – but it’s up to you.
Tags:
Toasties
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