6
Serves
30m
Prep
15m
Cook
Ingredients
- 6 glazed milk buns, halved
- 6 eggs
- 180ml full cream milk plus extra 60-80ml for the ricotta
- 125ml pouring cream
- 2 tablespoons caster sugar
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- Pinch of salt
- 500g ricotta cheese
- 1 tsp vanilla extract
- 100g butter, softened
- 70ml maple syrup
- 6-12 slices rindless bacon
- 1-2 tbsp grapeseed oil
- 6 medium bananas, halved lengthwise or 6 thin slices of pineapple
- 1-2 tbsp brown sugar
- Cadbury Crunchie, crumbled
Method
1. For the whipped ricotta
2. To cook the bacon
Mix together 50g butter with the 50ml maple syrup. Add the bacon to a cold pan and put over a medium heat. The fat will render slightly, helping to caramelise the bacon without the addition of oil, when it is almost cooked, brush liberally with the maple butter on both sides, cook for a final minute until crisp and glossy. Keep warm in a low oven until needed.
3. For the bananas
4. For the milk bun French toast
Whisk together the eggs, milk, cream, caster sugar, nutmeg, cinnamon and salt, making sure that the mixture is smooth (you don’t want renegade chunks of egg white in your custard mix). Pour into a baking dish large enough to hold all the buns, add the buns and soak for 5 minutes (for light soft bread and longer for dense bread), turning over halfway.
Cook the buns in 2-3 batches, heat a large heavy based frying pan over a medium heat, add 20g butter and 2 teaspoons oil, allow the butter to melt. Carefully transfer half the buns from the custard mix, gently draining off any excess mixture. Fry until golden brown both sides (reducing the heat of necessary), this should take 4-5 minutes, low and slow will ensure that the middles are cooked while the outside is perfectly golden. Transfer to a wire rack and keep warm in the oven with the other components while you cook the second/third batches.
