French toast stuffed with banana & maple syrup

• large ripe bananas↗2
• maple syrup↗1 tbsp tbsp

  plus extra to serve

• eggs↗2
• milk↗50ml ml
• double cream↗50ml ml
• drop of vanilla extract↗
• caster sugar↗50g g
• cinnamon↗1 tsp tsp
• pinch of nutmeg
• large brioche↗1

  loaf, cut into 4 x 2in slices

• butter↗100g g
• vanilla yogurt↗

  to serve

Step-by-step instructions

1. 1

   Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.

2. 2

   Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.

3. 3

   In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.