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Milk bun French toast with whipped ricotta, brûlée banana and maple glazed bacon

Breakfast with a bang! The family favourite French Toast dressed to impress. The trick to achieving perfect custardy French toast is the egg to milk ratio and the soak. Not too milky and also not too eggy. With the soak, you are aiming for peak saturation not sogginess or dryness. There a few steps to tango here, have everything ready to roll and it will come together quickly.

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Serves 6          Prepartion 30 min          Cook time 15 min

Ingredients

Whipped ricotta
500g Perfect Italiano Ricotta Cheese
1 tsp vanilla extract
20ml maple syrup
60-80ml full cream milk

70g butter, softened
50ml maple syrup
6-12 slices Primo Rindless Bacon
6 medium bananas, halved lengthwise
1-2 tbsp brown sugar
6 eggs
180ml full cream milk
125ml pouring cream
2 tbsp caster sugar
1/4 tsp nutmeg
1 tsp cinnamon
Pinch salt
6 QBA Glazed Milk Buns, halved
2 tbsp grapeseed oil
2 x Cadbury Crunchie 50g, crumbled

Method

For the whipped ricotta, crumble the ricotta into a bowl with the vanilla and maple syrup. Using hand held beaters or a food processor, beat the ricotta until it is light and fluffy, adding milk to soften as required. Set aside until needed.

To cook the bacon, mix together 50g butter with the 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.

Lay the banana halves on a baking tray, sprinkle liberally with sugar and brûlée’ with a blow torch or put under a salamander until golden. Keep warm in the oven until needed.

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, 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 grapeseed 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 on both sides (reducing the heat if 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.

Spread each side of the bun with a generous swirl of whipped ricotta, top with a slice of bacon, fruit and finish with a tumble of crumbled Crunchie. Serve immediately.