French toast stuffed with caramalised bananas

Ingredients - Bananas

4 tsp unsalted butter

2 large bananas, peeled and thinly sliced

4 tsp packed brown sugar

4 tsp water

¼ tsp freshly grated nutmeg

¼ tsp ground cinnamon

Ingredients - French Toast

4 eggs

1 cup milk

2 tsp vanilla essence

1 tsp ground cinnamon

8 slices brioche loaf (each slice 3½ - 4cm thick)

4 tbsp unsalted butter

Icing sugar, for dusting

Method - Bananas

Melt butter in a preheated *Calphalon One 35cm Everday Pan over low to medium heat until foam subsides. Add banana and sauté, shaking skillet for 1-2 minutes. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds. Add water, nutmeg and ¼ tsp cinnamon; continue sautéing shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and allow to cool slightly.

Method - French Toast
Place eggs, milk, vanilla and cinnamon in a large mixing bowl and whisk to combine. Using a *Wusthof Classic 12cm Utility Knife, cut a narrow horizontal slit in the center of one side of each bread slice, keeping three sides intact, to form a pocket. Carefully spoon an eighth of the cooled banana slices into each pocket, press the top of each slice with the palm of your hand to seal.

Soak the stuffed bread for 1 minute in the egg mixture, gently turning after 30 seconds. Heat 4 tbsp butter in a *Calphalon Contemporary Nonstick 30cm Everyday Pan until sizzling. Remove 2 slices of stuffed bread from egg mixture and cook on one side until golden brown. Turn and cook until both side are golden. Place toast on a lined baking sheet and cook in a pre-heated 180 º C oven for 12 minutes. Repeat with remaining slices and serve immediately dusted with icing sugar.

SERVES 4

*Calphalon One 35cm Everyday Pan. RRP $329.00

*Calphalon Contemporary Nonstick 30cm Everyday Pan. RRP $239.00

*Wusthof Classic 12cm Utility Knife. RRP $109.00