So, what happens when you leave the kiddoes in charge of a freshly baked treat, along with a dusting wand filled with icing sugar (whilst you set up the camera for photography).
Well, you come back to you come back to your baked brioche French toast with caramelized banana and cashews completely covered in a snow storm of icing sugar and 2 proud of themselves kids. Look mama, we made your French toast much better.
Fair enough 🙂 especially as they even remembered how much I like adding daisies for food photography. Seems like I am passing on some food styling skills without even thinking about it.
So, reasons to make this baked brioche French toast with caramelized banana and cashews:
- It is so easy to make – the kiddoes can whip this up in their sleep
- It is baked – aka more you time as no frying.
- The brioche adds a richness to the French toast that traditional recipes don’t have.
- Caramelised banana AND caramelized cashews (can I get a yum)
- You can prep this ahead overnight and bake in the morning (you are stronger than me if you can last that long)
- Plus do you really need a reason to make French toast?
I do have one other reason to make this. That is making more sister friendly food. She struggles with digesting normal milk so has had to cut back on her favourite milk based recipes. Luckily, we came across a2 Milk – aka easier to digest milk that has only the a2 protein, not the a1 protein that has been discovered to cause bloating and all sort of digestive problems in some people. This has made such a huuuuuge change to her that she ‘demands’ another and another a2 Milk related recipe whenever we make plans to visit. Oh peeps, she is happy, which mean I am happy. The cooking is just a bonus.
This brioche baked French toast is breakfast, brunch and make the kiddoes happy all rolled into one food. Plus, it makes a pretty awesome “brinner” too. I mean what’s a girl to do when faced with easy leftover baked brioche French toast at dinner time, apart from grab a bowl, fill it to the erm erm brim, add in some strawberries, sink down into the sofa and tuck right in……
Please do head over to the a2 milk website, when you have a moment, where you can find lots of information about allergies and intolerances and even a contact email for their own in-house nutritionist. You can also find more about them on Twitter or Facebook for more information.
*a2 Milk is not suitable for anyone medically diagnosed with galactosaemia, lactose intolerance or a cows’ milk allergy. If you require any specific advice, then please do check with a nutritionist.
Thank you for reading my brioche baked french toast with banana and cashews recipe post. This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, African recipes, Sierra Leonean recipes, travel plans and much more for you. Opinions as always, are my own.
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Brioche baked French toast with banana and cashews
- Ten brioche rolls , cut into bite-sized pieces
- 5 large eggs
- 720 ml (3 cups) milk, I used a2 Milk
- 1 tsp vanilla
- 0.25 tsp ground nutmeg
- Pinch of salt
- 4 bananas
- Handful of cashew nuts
- 2 tbsp maple syrup
- Brown sugar
- Lightly oil a 30 X 20 cm (approx 13 X 9 inches) deep baking dish and spread the brioche pieces evenly across the prepared dish.
- Whisk together the eggs, milk, vanilla, nutmeg and salt and pour over the brioche,
- Cover the French toast, until bread has absorbed the milk mix for 30 mins. You can keep this for up to a day in the fridge.
- Preheat the oven to fan assisted 160C /180C / 350F / gas 4 and bake the French toast for 35 mins.
- Just before the 35 mins are up, peel and slice the bananas and add them to a bowl, mix them with the cashew nuts and maple syrup.
- Remove the French toast from the oven, sprinkle on the maple coated banana slices and cashews before sprinkling on some brown sugar.
- Bake for a further 10 mins or until the bananas and cashews are caramelized.
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Sarah Jane Taylor
I made this for my family and it was a big hit, everyone loved the banana and cashew combination. I cheated a bit though: pressed for time I did a shorter soak but broke up the brioche into very small pieces. It all worked out great though, and I’ll deffo bake it again 🙂
Wow I love your photos, this recipe looks SO delicious!