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