Sweet Brunch French Toast With Bananas And Caramel Sauce

• 6 slices St Pierre Brioche Loaf
• 2 eggs
• 100ml milk
• 1 tbsp caster sugar
• ½ tsp vanilla extract
• Large knob butter
• 1 tbsp oil

To serve

• 25g pecan nuts
• 2 bananas
• 75g butter
• 75g soft light brown sugar
• 2 tbsp mascarpone cheese

1. Roughly chop the pecan nuts and toast in a dry frying pan over medium heat for a few minutes, keeping an eye on them so they don’t burn. Tip onto a plate and set aside
2. Make the sauce. Place the butter, sugar and mascarpone into a heavy saucepan and heat gently until the butter has melted and the sugar has dissolved, only stirring once or twice.
3. Increase the heat slightly and bubble for about 4 minutes until thick and glossy
4. Turn off the heat and set aside while you make the French toast
5. Crack the eggs into a large bowl and add the milk, sugar and vanilla. Whisk with a fork
6. Heat a large frying pan over medium heat then add a little oil and a little of the butter
7. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off
8. Place in the pan and repeat with another one or two slices, depending how many will fit in your frying pan
9. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm
10. Add a little more oil and butter to the pan and repeat with the other slices. Keep warm while you cook the bananas
11. Melt a little butter in the frying pan then add the sliced banana and cook over a high heat for a minute until starting to turn golden then turn the slices and cook another minute
12. Arrange the toast onto a large platter and top with the bananas
13. Scatter over the toasted pecans and drizzle with some of the caramel sauce
14. Serve the rest of the sauce in a jug

Bon appétit!