Tuesday, 9 July 2013

Pain Perdu with Caramelised Banana and Honey

My mother always talked about savings, savings and savings. At that time, in my childhood, I was listening what my loving mother was trying to say in one year and out the other. Apart from the textbooks  the two things, I was most interested in my childhood was to play and watch cricket. Also, when I was a kid, I never understood why mother was keeping the stale bread. As I mentioned in my previous blog Basmati and Exotic Wild Rice Salmon Biryani, that according to my opinion my mother is the best chef in the world, she knew how to make scrumptiously sweet bread pudding using stale bread and keep us all singing and dancing. Last year I read and an article on BBC website, British household throw away around 4.4 million tonnes of edible food a year, and the bread is sitting at the top of the waste list. Like other British household, I was about to throw away few slices of bread, I know it might sound rather dramatic, but I remembered how my mother used to make bread pudding.

So, I decided to give it a go and surprise my mother for the first with my savvy food idea. To get started, all I needed  a dollop of butter, bananas and egg. I knew, I had everything on my kitchen stock, did a quick search on internet, came up with so many different ideas. Eventually, I fancied sweet French toast recipe Pain Perdu with Caramelised Banana and Honey.

What you need
4 thick slices of bread (i used granary wholemeal bread)
4 eggs
3 tbsp milk
2 tbsp orange Juice
1 tsp sugar
1/2 teaspoon Vanilla
pinch salt
4 tbsp butter
2 ripe but firm bananas, sliced thick
4 tbsp brown sugarsprinkle of cinnamon (optional)

What to do
Preheat an oven to 220°c, to make the French toast
In a large bowl, whisk together the eggs, milk, orange juice, sugar, salt and vanilla
Soak bread to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture.
Place skillet on medium-high heat until hot. add 2 tbsp butter to melt. 
Remove the bread from the egg mixture, and place on the hot skillet. Cook both side until the bottoms are golden brown.
Place the bread on a baking sheet, transfer to the oven and bake until the center of the bread is heated through but still moist, about 10/15 minutes.
Wipe out skillet with a paper towel and add the butter and brown sugar on medium high, use a spoon to combine the butter and sugar and let melt then add sliced bananas. Allow to bubble a bit then flip the banana slices. Cook until bananas are lightly brown.

Serve the Pain Perdu piping hot, topped with spoonfuls of the caramelised bananas and honey.