Coffee-infused French toast w banana, nut crumble ± yoghurt

Name: Coffee-infused French toast w banana, nut crumble ± yoghurt
Prep time: 50 min
Total time: 50 min
Yield: Makes 4
Cuisine: French
Ingredients: 4 eggs, lightly beaten; 4 tablespoons Greek-style yoghurt; seeds from 2 passionfruit; 2 Nespresso coffee pods; pinch of salt flakes; four 3 cm (1¼ in) slices brioche loaf, crusts removed and trimmed to equal-sized squares or rectangles; 300 ml (10 fl oz) full-cream (whole) milk; 120 g (4½ oz) icing (confectioners’) sugar; 2 bananas, sliced; 140 g (5 oz) Nut crumble mix; 60 g (2 oz) unsalted butter, softened

Preparation info

Makes
4

Difficulty
Medium
Ready in
50 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

One of my signature flavour combos is coffee, banana and passionfruit – absolutely delish. This is another French toast–style dish with the soaking custard flavoured with coffee. This one is fantastic as brekkie.

Ingredients

Bread

four 3 cm (1¼ in) slices brioche loaf, crusts removed and trimmed to equal-sized squares or rectangles

Europe
France
Breakfast
Vegetarian
Mediterranean

Method

Put the brioche slices in a sealed container and place them in the refrigerator for 1 hour to dry out and harden up (this will help with soaking).
Use a sharp knife to cut open the foil top of the two coffee pods and pour the ground coffee into a small saucepan with the milk. Bring the coffee milk to the boil and set aside for ten minutes to infuse. Put the egg