Glazed banana pain perdu

    12 min

    Based on two nursery favourites – ‘eggy bread’ and comforting banana sandwiches – this more glamorous version is bound to become a new favourite with family and friends. Other fruit, such as strawberries and pears, can be used to ring the changes, with brioche slices or other bread as the base.

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    Serves: 4 

    • 2 eggs
    • 4 tbsp semi-skimmed milk
    • 1 tsp honey
    • large pinch of ground cinnamon
    • 8 small slices Granary bread
    • 2 tsp sunflower oil
    • 2 large bananas
    • To glaze
    • 3 tbsp icing sugar
    • pinch of ground cinnamon
    • To decorate
    • icing sugar
    • fresh mint leaves

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Preheat the grill. In a shallow dish, gently whisk together the eggs, milk, honey and cinnamon.
    2. Trim the top and bottom crusts off the bread, if very crusty.
    3. Heat a non-stick frying pan and brush with a little of the oil. Quickly dip each piece of bread in the egg mixture to moisten on both sides, then put it into the hot pan. Cook for 1–2 minutes or until pale golden brown on both sides. You may need to cook the bread slices in two batches, brushing the pan with a little more oil when necessary. As the bread is done, transfer to the grill pan.
    4. Peel the bananas and cut into thin diagonal slices, arranging them on the bread slices to cover generously. Mix the icing sugar with the cinnamon and sprinkle over the bananas. Place under the grill to melt the sugar and glaze the fruit.
    5. Sprinkle a little icing sugar over a few mint leaves and use to decorate the pain perdu. Serve immediately.

    Some more ideas

    Try slices of sweet brioche loaf, topped with sliced strawberries spiced with a sprinkling of ground ginger. * Spiced fruit breads make delicious pain perdu. Top with peach or pear slices spiced with a little freshly grated nutmeg. * Leftover day-old bread is the best to use for this recipe as it absorbs the egg slightly better than very fresh, moist bread.

    Plus points

    Bread has suffered in the past from a false reputation of being ‘fattening’ and its positive features have been overlooked. Even white bread provides some dietary fibre, and by law it is fortified with vitamins and minerals, including calcium and B1. * Eggs provide high-quality protein as well as iron and the fat-soluble vitamins A and E. Although eggs contain cholesterol, the hazards of eating eggs have often been exaggerated. Normally, dietary cholesterol has little effect on blood cholesterol levels.

    Each serving provides

    B12 * E, folate, niacin * B1, B2, B6, calcium, copper, zinc

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