Anna Barnett’s French Toast with Coffee, Caramel and Hazelnut Syrup

Serves: 4

1 medium/small crusty white loaf, sliced into generous doorstop style slices

5 large free-range eggs, whisked

3 tbsp caster sugar

pinch of sea salt

2 pinches of ground nutmeg

1 pinch of mace

2 pinches of cinnamon

3 heaped tbsp plain four

oil for frying

30g butter for frying

90g butter

125g light brown sugar

1 ½ tsp of Lavazza’s Prontissimo instant coffee

170ml single cream

¼ tsp vanilla bean paste

pinch of sea salt

4 bananas roughly chopped and frozen

Mix together all French toast ingredients to make an egg mix and soak the bread in this for around 30 seconds, flipping so each side is evenly coated.
Heat a non-stick pan with a generous drizzle of oil, fry bread on both sides until golden and crisp adding a small knob of butter once it starts to begin to turn crispy. This will ensure you cook it thoroughly without burning the bread. Remove from the heat and keep warm in the oven.
Melt the butter in a small pan over a medium to low heat until completely melted. Whisk the sugar, instant coffee and cream into the melted butter, making sure the coffee has fully dissolved. Gently bring to the boil whisking the whole time. Reduce the heat and continue to whisk for another 2-3 minutes to allow the sauce to thicken a little, remove from the heat and add in the vanilla paste.
Blitz the frozen banana in a food processor and scoop into balls to serve alongside the French toast with a drizzle of the syrup.

Print Recipe www.lavazza.co.uk/uk/