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French toast:
Caramelised banana & pecan nuts:
To serve:
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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