TAHINOPITA RECIPES

Steps:

• Whisk together the milk and eggs in a wide shallow bowl.
• Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.
• Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.
• Combine the caster sugar and cinnamon in a small bowl and set aside.
• Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.
• Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup.

Steps:

• Whisk together the milk and eggs in a wide shallow bowl.
• Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.
• Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.
• Combine the caster sugar and cinnamon in a small bowl and set aside.
• Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.
• Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup.