Australian Gourmet Traveller video recipe for chocolate and banana French toast with salted caramel. Subscribe to our channel here: http://goo.gl/3KThGh
Get the recipe here: http://www.gourmettraveller.com.au/recipes/recipe-search/video/2012/7/chocolate-and-banana-french-toast-with-salted-caramel/
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Hi i’m emma knowles food and style director at gourmet traveler magazine and today we’re going to make chocolate and banana french toast with salted caramel to start preheat the oven to 180 degrees spread the almonds on an oven tray and roast until browned stir sugar and 60 ml of water in a small
Saucepan over medium-high heat until sugar dissolves bring to the boil and cook until dark caramel pour over the almonds stand until set then break into pieces and process in a food processor bring cream to the boil in a saucepan over medium-high heat add the chocolate remove from heat then
Stir until smooth and combined stir in the almond mixture until smooth then transfer to a bowl and refrigerate until firm for salted caramel stir sugar and 60 ml of water in a saucepan over medium-high heat until sugar dissolves bring to the boil and cook until dark caramel
Add the butter being careful as the hot caramel will spit whisk to combine then add the cream and one teaspoon of sea salt and whisk to combine keep warm thickly slice the brioche then spread half the slices thickly with the chocolate mixture and top with sliced banana sandwich with remaining brioche slices
And set aside preheat the oven to 180 degrees whisk the eggs and milk in a bowl to combine then transfer to a tray stand the sandwiches in the egg mixture turning once until soaked about 2 minutes then shake off excess heat half the butter in a large frying
Pan over medium heat until foaming and add the sandwiches one at a time and cook turning once until golden about two to three minutes on each side repeat with the remaining sandwiches wiping out the pan in between then warm the sandwiches in the oven for five minutes serve hot drizzle with warm salted
Caramel