Fat Friday Week 3: Easy French Toast

Its that's time of week again... Its Fat Fridays on Cupcakes, Cake and Passion. Check me out with being so consistent! I'm thinking of making this a regular thing now since, its been 1 and 2 weeks now. I'm getting a more organised and more consistent with posting, now that uni is finished *phew*. I've had so many ideas for the blog that I've adopted a little notebook to jot the ideas down before my sieve-y mind forgets. Right, back to this weeks Fat Friday recipe.

 

I'm packing up my stuff to move from London down to Portsmouth to move in with my boyfriend. How do pack an entire wardrobe in one case, hmm. I'll have to work that somehow. But this is why I'm going for an easy quick recipe that can be prepped, cooked and served in a matter of minutes.

 

Classic French Toast is something I thought I had never made before, that is, until I saw the recipe! Its eggy bread (a savoury stale bread dish), which is something my Grandad eats! So I'm guessing this isn't a modern idea. Anyways, French Toast (also known as Pan Perdu *I think that's how its spelt* *Checks Google* Yes that's the one) is made using stale bread. Using stale bread allows more of the batter to be absorbed and its a good way to avoid wastage. I believe its meant to be a breakfast dish, but it can be used as a dessert dish as well.

So if you've got a craving for something sweet and impressive and need to use the bread before it starts to get a little gross-French Toast is here to save the day!

Recipe: Serves 2 or 1 greedy person (Adapted really loosely from BBC Food Website)

• 2 free-range eggs
• 100ml Almond Milk
• 1 tbsp icing sugar
• 1 tsp ground cinnamon
• 4 slices white bread
• 2 tablespoons butter, for frying
• Your favourite fruit  or topping (strawberries, raspberries or blueberries are nice)
• Honey, Maple syrup or Chantilly cream with a sprig of mint, is nice on top as well.

Equipment:

• Frying Pan
• Whisk
• Bowl
• Spatula
• Chopping board
• Knife
• Plate

1.Whisk the eggs in a bowl with the milk, icing sugar and cinnamon until well combined.

2.Soak the bread slices in the mixture

3.Melt the butter in a frying pan and fry the soaked bread for 2-3 minutes on both sides or until crispy and golden. Be cautious, the batter may spit at you while frying. (Its because this batter has no manners. Don't take offense that's what its like.)

4.Remove the fried bread from the pan and drain on kitchen paper and set aside to cool a little.

 5.Chop up the fruit, if desired

 6. Arrange the warm toast, nicely, on the plate. Top with your favourite topping and stuff face.

 

Talk about indulgent breakfast! You'll be getting extra brownie points if you serve breakfast in bed.

 

Have a great weekend and Happy Baking!

Honey and Banana Cake Revisited

I know I'm a little late with my this post but its been brought to my attention that I've got to do some university work during the summer. During the summer. It's a sin. It hurts my head thinking about it. 
I've been working at my new job and I saw some banana that weren't good enough to serve to customers. They were going to get thrown away! Now what do you do with really ripe bananas? You bake them into something fab! This cake is way better to serve to customers rather then a boring banana. 

Since moving from London I only packed a single suitcase. My whole life in one suitcase. Needless to say that I couldn't bring down a single recipe book so I wanted to revisit a recipe that had already been published on the blog. The Banana and Honey Cake
that my friend Louise had given the recipe to me is a cake that often gets baked when I've got some manky banana's that need to be used up. To make it even quicker, skip out the icing and just drizzle a little honey on top.  

Ingredients needed:

• 100g unsalted butter
• 6 tbsp honey
• 300g self-raising flour
• 1tsp baking powder
• 1tsp cinnamon
• 150g brown sugar
• 2 ripe banana's 
• 250ml milk
• 2 eggs, beaten

Equipment needed:

• 450g loaf tin
• small saucepan
• tablespoon
• sieve
• 2 large bowls
• fork
• wooden spoon
• metal spoon
• skewer/knife
• foil

1.     Preheat oven to Gas Mark 4/180c/350f, and grease and line your loaf tin.

Step 2. Add t

2.     Melt butter with the honey in a small saucepan.

3.     Sift the flour, baking powder and cinnamon into a large bowl, add the sugar and stir.

This is my mashy face

Look at the intense concentration 

Step 4. Add the melted butter and honey. 

4.     Mash the bananas, mix them with the milk and eggs, and then add the melted butter and honey.

Step 5. Fold the dry ingredients into the wet ingredients

5.     Pour the banana mixture into the dry ingredients, and fold it in with a metal spoon.

Step 6. Cover with foil and bake

6.     Pour the mixture into the loaf tin, cover loosely with tin foil and bake for 50 minutes, or until a skewer inserted into cake comes out clean.

Orange Cream Cheese Icing. 

As said before, if you haven't got time to make a frosting, just try heating some more honey and brush it on top. 

• 175g cream cheese
• 325g icing sugar
• 125g unsalted butter
• the zest of one orange

Equipment needed:

• Sift
• 2 bowls
• Hand mixer
• Knife

1.     Sift the icing sugar in one of the bowls

Step 2. Mix all the other ingredients together

2.     Mix all the other ingredients together in the other bowl.

Step 3. Combine all the ingredients together

3.     Once combined, mix the icing sugar a little at a time. 

4.     Spread the icing onto the cooled banana cake. 

5. Decorate with something nice such as sprinkles or fruit slices.

Have an excellent week! Also, don't forget to check me out on BlogLovin'