Bruleed Banana French Toast
Barbecued French toast is a new breed of breakfast.. Soft, fluffy French toast with crunchy, caramelised stripes from the cooking grill. Serve this with brûléed bananas, toasted coconut flakes and lashings of maple syrup. Perfect for a backyard, camp or on the road brekky.
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
Slice the bananas in half lengthways, leaving the bananas in the peel. Sprinkle the cut side of the bananas with 1 teaspoon of sugar.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the bananas, cut side down over direct high heat, with the lid closed, for 2 minutes or until the banana has deeply caramelised. Flip the bananas over and cook, skin side down for a further 2 minutes. Remove the banana from the cooking grill once caramelised on both sides. Set aside until ready to serve.
While the bananas are cooking, make the egg mixture; combine all the egg mixture ingredients together in a shallow dish and lightly whisk together. Dunk each slice of bread into the mix, one by one, lay the soaked the bread on to a tray, allowing the bread to absorb the excess egg mixture.
Leave the barbecue on high to burn off any sugary residue. Once carbonised, brush the cooking grills clean with a wire brush. Reduce the temperature of the barbecue to medium- low heat. Add the coconut flakes to a small disposable drip pan and place over direct medium-low heat. Cook for 2 to 4 minutes, shaking the pan occasionally, or until the coconut is golden and crunchy. Be sure to stay close to your barbecue as the coconut can easily burn.
Spray both sides of the egg-soaked bread with cooking oil spray while they are laid out on the tray. Place the slices onto the cooking grill and grill over direct medium-low heat for 2 to 3 minutes per side or until deep brown grill marks appear.
Scoop the banana out of the peel, serve on top of the French toast with the toasted coconut chips. Finish with maple syrup and extra thickened cream.
Ingredients
Directions
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
Slice the bananas in half lengthways, leaving the bananas in the peel. Sprinkle the cut side of the bananas with 1 teaspoon of sugar.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the bananas, cut side down over direct high heat, with the lid closed, for 2 minutes or until the banana has deeply caramelised. Flip the bananas over and cook, skin side down for a further 2 minutes. Remove the banana from the cooking grill once caramelised on both sides. Set aside until ready to serve.
While the bananas are cooking, make the egg mixture; combine all the egg mixture ingredients together in a shallow dish and lightly whisk together. Dunk each slice of bread into the mix, one by one, lay the soaked the bread on to a tray, allowing the bread to absorb the excess egg mixture.
Leave the barbecue on high to burn off any sugary residue. Once carbonised, brush the cooking grills clean with a wire brush. Reduce the temperature of the barbecue to medium- low heat. Add the coconut flakes to a small disposable drip pan and place over direct medium-low heat. Cook for 2 to 4 minutes, shaking the pan occasionally, or until the coconut is golden and crunchy. Be sure to stay close to your barbecue as the coconut can easily burn.
Spray both sides of the egg-soaked bread with cooking oil spray while they are laid out on the tray. Place the slices onto the cooking grill and grill over direct medium-low heat for 2 to 3 minutes per side or until deep brown grill marks appear.
Scoop the banana out of the peel, serve on top of the French toast with the toasted coconut chips. Finish with maple syrup and extra thickened cream.