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Banana eggy bread, Grandad on a plane confession, Ladybirds

Resident cook Nigel Barden whips up banana eggy bread with crispy bacon for 'Foodie Thursday'.

1 hour, 55 minutes

Last on

Thu 28 Sep 2017 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Dire Straits

    Lady Writer

    • Sultans Of Swing - Best Of Dire Straits.
    • Vertigo.

  • Liam Gallagher

    For What It's Worth

    • (CD Single).
    • Warner Bros.

  • Michelle Shocked

    Anchorage

    • The No.1 Country Album (Various).
    • Polygram Tv.

  • Coldplay

    Paradise

    • (CD Single).
    • Parlophone.
    • 1.

  • Queen

    Seven Seas Of Rhye

    • Queen - Greatest Hits.
    • Parlophone.
    • 11.

  • Shania Twain

    Swingin' With My Eyes Closed

    • (CD Single).
    • MCA.

  • Florence + The Machine

    Ship To Wreck

    • (CD Single).
    • Island.
    • 001.

  • Michael Jackson

    Beat It

    • (CD Single).
    • Epic.

  • Craig David

    Heartline

    • (CD Single).
    • Insanity Records.

  • World Party

    Ship Of Fools

    • Ensign.

  • Harry Styles

    Two Ghosts

    • (CD Single).
    • Columbia.

  • Reparata & The Delrons

    Captain Of Your Ship

    • (Single).
    • Bell.

  • George McCrae

    Rock Your Baby

    • The Greatest Hits Of 1974 (Various).
    • Premier.

  • P!nk

    What About Us

    • (CD Single).
    • RCA.

  • Emmylou Harris

    C'est la vie

    • Profile.
    • Warner Bros.

Banana Pain Perdu (Eggy Bread) with Crispy Bacon

byÌýMarcus WareingÌý´Ú°ù´Ç³¾ÌýMarcus at Â鶹ԼÅÄ (Harper Collins)

This is a deliciously indulgent brunch dish that really must be tried.Ìý The sweet and salty combination of caramelised banana and crisp bacon is balanced beautifully with the creamy, soft, eggy bread.

Ìý

Serves 4

Prep time: 15 mins

Cooking time: 15 mins

Ìý

Ingredients

200g caster sugar

3 overripe bananas, roughly chopped

5 eggs, beaten

225ml milk

20ml dark rum

8 thick slices of brioche

8 slices of baconÌý(Nigel used smoked, streaky bacon)

25g butter

1 tbsp vegetable oil

maple syrup, for drizzling

Ìý

Method

Heat a medium saucepan over high heat and add 100g sugar.Ìý Allow the sugar to caramelise to a deep golden brown, swirling the pan a little to ensure even cooking.Ìý Add the bananas and stir over low heat, until you have a thick paste.Ìý Set aside.

Ìý

Put the eggs, milk, rum and remaining 100g sugar in a baking dish big enough to sit 4 slices of brioche.Ìý Stir well, until the sugar has dissolved.

Ìý

Spread the caramelised banana paste onto 4 brioche slices and put the other 4 slices on top.Ìý Sit the 4 sandwiches in the baking dish and spoon the egg mixture over the top.Ìý Leave for about 10 mins on each side for the egg to completely soak into the brioche.

Ìý

Heat a grill to high and cook the bacon until golden and crisp.Ìý Keep warm.

Ìý

Melt the butter in a large frying pan over medium heat and add the oil.Ìý Add the brioche sandwiches, fry for 2-4 mins on each side until golden and the egg has just cooked through.

Ìý

Serve the caramelised banana pain perdu topped with crispy bacon and drizzled with maple syrup.

Broadcast

  • Thu 28 Sep 2017 17:05
    Â鶹ԼÅÄ Radio 2