French toast recipe
 French toast is an irresistible all-time favourite weekend breakfast with no health benefits whatsoever. Allegra walks you through the process. Gorgeous. 50ml/2fl oz whole milk2 free-range eggs2 thick slices slightly stale brioche2 knobs unsalted butter1 tbsp caster sugarpinch - ½ tsp ground cinnamon, to taste1 ripe banana, peeled and slicedmaple syrup, to taste 50ml/2fl oz whole milk 2 free-range eggs 2 thick slices slightly stale brioche 2 knobs unsalted butter 1 tbsp caster sugar pinch - ½ tsp ground cinnamon, to taste 1 ripe banana, peeled and sliced maple syrup, to taste Method Whisk together the milk and eggs in a wide shallow bowl.Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.Combine the caster sugar and cinnamon in a small bowl and set aside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Whisk together the milk and eggs in a wide shallow bowl. Whisk together the milk and eggs in a wide shallow bowl. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate. Combine the caster sugar and cinnamon in a small bowl and set aside. Combine the caster sugar and cinnamon in a small bowl and set aside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Recipe tips You can use thick white bread instead of brioche for this recipe. Supermarket sliced white bread is not the best choice, as the preservatives that stop it going stale also stop it from soaking up the egg and milk mixture. Look for the reduced price white loaves in your local bakery. They'll be perfect.