CHOCOLATE, BANANA AND MARSHMALLOW BRIOCHE TOASTIE
Make and share this Chocolate, Banana and Marshmallow Brioche Toastie recipe from Food.com.
Provided by Perfect Pixie
Categories Breads
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- pre-heat the grill to medium-high.
- toast both sides of the brioche slices until lightly golden, be careful as this type of bread toasts very quickly.
- place slices of banana on top of each of 4 slices of the brioche and top with grated chocolate followed by a layer of marshmallows.
- place them under the grill and gently cook until marshmallows begin to melt and turn a golden colour and chocolate has melted.
- top with remaining 4 slices of brioche and press down for the untimate indulgence.
Nutrition Facts : Calories 299.8, Fat 16.9, SaturatedFat 10.4, Sodium 30.2, Carbohydrate 45.4, Fiber 6.9, Sugar 23.3, Protein 5.2
CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY
This chocolate banana breakfast bake is so addicting, you'll have a hard time sharing it. The caramel combined with the banana custard and brioche bread makes for a rich and perfectly gooey bite that'll have you coming back for more.
Provided by Katie Aubin
Categories Breakfast
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
- In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
- Add the sugar mixture to the custard mixture and stir to combine.
- Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
- While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
- Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
- Add the salt, vanilla, and pecans and stir to combine.
- Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
- Spoon the brioche-custard mixture evenly over the bananas.
- Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
- Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 90 grams, Fat 38 grams, Fiber 4 grams, Protein 14 grams, Sugar 43 grams
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