Jamie Oliver

Stuffed French toast

With bananas, honey and pecans

Thanks for voting. Why not leave a comment
Rate
(0)

Stuffed French toast

Serves 2
Cooks In 20 minutes
Difficulty Super easy
Nutrition per serving
  • Calories
    1190
    60%
  • Fat
    73.4g
    104%
  • Saturates
    22.9g
    114%
  • Protein
    37.1g
    82%
  • Carbs
    90.1g
    35%
  • Sugar
    58.7g
    65%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    1190
    60%
  • Fat
    73.4g
    104%
  • Saturates
    22.9g
    114%
  • Protein
    37.1g
    82%
  • Carbs
    90.1g
    35%
  • Sugar
    58.7g
    65%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease


ADVERTISEMENT
Tap For Method

Ingredients

  • 3 bananas , peeled and thinly sliced
  • 2 tablespoons runny honey
  • 100 g pecan nuts , roughly chopped
  • 4 slices good-quality sliced white bread
  • 4 free-range eggs
  • 1 teacup milk
  • 1 knob butter
  • 1 sprinkle icing sugar
  • 1 small tub Greek-style natural yoghurt
Tap for method

Share this Recipe

Copy URL
ADVERTISEMENT
Tap For Ingredients

Method

Mix the bananas together with the honey and the pecan nuts. Divide the mixture equally between 2 slices of the bread, leaving a slight space along the edges of the bread. Top with the other 2 slices to make 2 sandwiches.

Heat a frying pan over a moderate heat. Crack the eggs into a bowl and beat in the milk. Dip both sides of the banana sandwiches in the egg mixture. Melt the butter in the frying pan. Fry each sandwich gently for 3 to 4 minutes, turning halfway through cooking, until nicely coloured and warmed through.

Dust with the icing sugar, cut in half and serve with the Greek-style natural yoghurt.

Tip

View Comments