We love pain perdu, or French toast, as it is more commonly known. We make ours using sourdough bread and serve it with crispy bacon, banana and lashings of maple syrup for a super-indulgent brunch dish.
Pre-heat oven and baking tray to 100°C.
In a large mixing bowl, add eggs, cream, vanilla and sugar and whisk well to combine.
Heat a large frying pan over a medium heat. Add butter and oil and melt together.
Place 2 of the sourdough slices into the cream mix for 1 min then turn each slice over, allowing them to soak up the liquid for another 1 min or until fully soaked. Remove cream-soaked sourdough from the mixture and place in the hot pan. Cook for 2 mins or until golden brown, turn over and repeat on the other side until golden brown and tender inside.
Keep warm in the oven while you repeat the process with the remaining slices. In the meantime, heat another large frying pan over a medium-high heat and cook the bacon until crispy, about 5 mins.
Serve French toast topped with bacon, sliced bananas and a drizzle of maple syrup.
4 eggs 200ml cream
1⁄2 teaspoon Heilala vanilla paste
1 tablespoon Essente caster sugar
4 thick slices Wild Wheat sourdough bread
25g unsalted butter
1 tablespoon cooking oil
12 rashers bacon
2 bananas, peeled, sliced into 10mm-thick coins
maple syrup, to serve