Banoffee french toasts
These moreish toasty treats are perfect for weekend brunches, with three quarters of the fibre in this dish coming from the wholemeal bread.
Serves 2
25g light brown soft sugar
1 tbsp light double cream
1 large banana, sliced
125g blueberries
2 tsp honey
2 medium eggs
1 tbsp skimmed milk
1 tsp ground cinnamon
2-3 slices wholemeal bread, halved into triangles
2 tsp oil for shallow frying
1 Place the sugar and 25ml water in a small saucepan and heat gently until dissolved. Increase the heat and boil without stirring until syrupy, for about 1½ minutes, then remove from the heat and stir in the cream. Stir in the banana slices and set aside.
2 In another small saucepan, add the blueberries with the honey and 1 tbsp water and cook gently for 2-3 minutes until they have just burst and have a little juice, remove from the heat and set aside.
3 Beat the eggs, milk and cinnamon together in a shallow dish and dip the bread in, turning over until all the egg mix has been soaked up.
4 Heat a little oil in a non-stick frying pan and fry the bread gently for 2 minutes each side or until golden and cooked through.
5 Divide the bread between two plates, spoon over the caramel bananas and then drizzle the blueberries over the top with their sauce.
For more fab fibre facts visit www.fabflour.co.uk/fibrefebruary