Serves 2 

Time to prepare: 20 minutes

Ingredients

6 rashers streaky bacon

2 ripe bananas, sliced thick

4 slices brioche or challah bread

2 eggs

100ml milk or cream

1 tsp vanilla extract

1 knob butter

maple syrup to finish

cracked black pepper (optional, but trust me)

Method:

In a non-stick skillet over medium heat, crisp up the maple-cured streaky bacon until golden and slightly caramelized from the maple sugars. Set aside on paper towels to drain. In a shallow bowl, whisk together eggs, milk (or cream for indulgence), and vanilla extract until well combined.

Submerge the brioche or challah slices into the custard, letting them soak for about 20 seconds per side to absorb but not fall apart.

Heat a knob of butter in the skillet over medium heat. When foaming, add the soaked bread slices. Cook for 2–3 minutes per side until golden brown and slightly crisp.

In the same pan, with a touch more butter if needed, gently fry the banana slices until caramelized on both sides.

Layer the French toast with crispy bacon and caramelized bananas. Drizzle generously with maple syrup and finish with a crack of black pepper (trust me).

Chef’s Notes:

For an extra flavour, sprinkle a little cinnamon or nutmeg into the custard mix.

Use day-old bread it soaks up the custard better.

Crisp the bacon with a light dusting of brown sugar.

Add a dollop of Greek yogurt for a creamy, tangy contrast.

Try adding toasted nuts for crunch