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Gourmet French Toast Bake
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Lancewood Gourmet French Toast Bake

Ingredients

French toast:

6 thick slices bread
3 large eggs
60 ml light brown sugar
250 ml LANCEWOOD® Sour Cream
180 ml full cream milk
1 banana(s) , ripened
5 ml vanilla essence
5 ml cinnamon
A pinch of salt

Caramelised banana & pecan nuts:

80 ml butter
125 ml soft brown sugar
3 bananas , sliced
50 g pecan nuts

To serve:

250 ml LANCEWOOD® Mascarpone
250 ml LANCEWOOD® Cheddar , grated
200 g rindless streaky bacon , cooked

Method

French toast:
Preheat the oven to 180°C and spray a deep baking sheet or dish with non-stick spray.

Line the sheet with slices of bread to fit snugly.

Place the eggs, brown sugar, 180 ml of the sour cream, milk, bananas, vanilla, cinnamon and salt in a food processor and process until smooth.

Pour over the bread and leave to stand for 30 minutes.

Bake for 25 – 30 minutes until golden and set.

Caramelised banana & pecan nuts:
Add the butter and sugar to a saucepan and bring to a gentle boil until melted.

Lower the heat. Add the remaining sour cream, bananas and pecan nuts and simmer for 2 minutes or until the sauce thickens and the bananas start to soften.

Spoon over the french toast.

To serve:
Serve with dollops of Mascarpone, bacon and a sprinkle of Cheddar.

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