Name: Banana & pecan French toast with vanilla verjus syrup & lardons
Yield: For 2, although the syrup will make more than you need
Cuisine: Canadian
Ingredients: 1 egg; 1 large ripe banana; 50 ml cream; 50 ml milk; 100 g thickly sliced bacon lardons (slice rashers of bacon into lardons, or simply use sliced bacon instead); 20 ml (1 Tbsp + 1 tsp) vegetable oil; 2 tsp sesame seeds (optional); 50 g butter; 12 toasted pecan nuts; 4 slices white sandwich bread, 1-2 days old, slightly stale

Preparation info

For
2
, although the syrup will make more than you need

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

This is the sweet version of French toast, or eggy bread as the British like to call it, and fair enough as that’s exactly what it is. In French it’s pain perdu, or lost bread - due to it using up stale bread that might otherwise be thrown out. You’ll see there’s also a savoury smoked fish French toast in this chapter too. We’ve had this version on the breakfast menu at The Providores almost since the day we opened our doors in August 2001 and I hate to think how many we have sold si