Top With Cinnamon
French toast has always been my favourite ‘fancy’ breakfast. There’s cinnamon and maple syrup
involved so it’s a guaranteed winner. The problem is that I despise hovering by the stove, ridiculously hungry,
waiting for the bread to cook. If I’m standing in the kitchen for more than ten minutes I’ll probably
end up eating a stray cookie sitting on the counter. Cue baked French toast: layer it all up in a pan and bake
to crispy, gooey, melted perfection. It can even be made the night before and stored in the fridge
before baking in the morning. Plus, I don’t even have to be in the kitchen while it cooks, so I can avoid the
previously mentioned cookie dilemma.
Preheat your oven to 180°C (350°F/Gas 4). Cut the bread into small cubes. Place half the cubes in a small baking dish and use a teaspoon to dot the bread with half of the chocolate-hazelnut butter.
Cover with the rest of the bread cubes, then dot with the remaining chocolate-hazelnut butter.
In a small jug, combine the egg, milk, brown sugar and mashed banana with a fork. Pour over the bread, making sure you cover it all. At this point you can either cover the dish with plastic wrap and
refrigerate it overnight, or bake straight away.
When you’re ready to bake it, sprinkle with the demerara sugar and cook in the oven for 25–30 minutes, until it’s puffy and crisp on top.