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Chocolate and banana French toast with salted caramel

It's like a recipe for regular toast, with a little something extra.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 40 mins cooking plus cooling, standing
  • Serves 6
  • Print
Chocolate and banana French toast with salted caramel


  • 50 gm almonds
  • 50 gm caster sugar
  • 180 ml pouring cream
  • 120 gm each dark chocolate (56% cocoa solids) and milk chocolate, coarsely chopped
  • 12 thick slices brioche
  • 3 bananas, thinly sliced
  • 4 eggs
  • 100 ml milk
  • 100 gm butter, coarsely chopped
Salted caramel
  • 200 gm caster sugar
  • 60 gm butter, coarsely chopped
  • 125 ml pouring cream (½ cup)


  • 1
    Preheat oven to 180C. Roast almonds on an oven tray, shaking occasionally, until browned. Transfer to an oiled oven tray and set aside. Stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (3-4 minutes). Pour over almonds and stand until set, then process in a food processor to a fine powder.
  • 2
    Bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat, then whisk until smooth and combined. Stir in almond mixture, transfer to
    a container and refrigerate until firm.
  • 3
    For salted caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter (be careful as hot caramel will spit) and whisk to combine. Add cream (be careful as mixture will foam and rise) and 1 tsp sea salt (or to taste) and whisk to combine. Keep warm.
  • 4
    Spread half the brioche slices thickly with chocolate mixture, then top with sliced banana. Sandwich with remaining brioche slices and set aside.
  • 5
    Preheat oven to 180C. Whisk eggs and milk in a bowl to combine, then transfer to a tray. Stand sandwiches in egg mixture, turning once, until soaked (2 minutes), then shake off excess.
  • 6
    Heat half the butter in a large frying pan over medium heat until foaming, add half the sandwiches and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray, wipe out pan and repeat with remaining butter and sandwiches, then warm sandwiches in oven for 5 minutes. Serve hot, drizzled with warm salted caramel.


Note French toast is usually thought of as a breakfast or brunch dish, but the all-out indulgence of this version makes it suitable as a dessert too - or for any time of the day, really.
Drink Suggestion: Rich, sweet Hungarian Tokaji. Drink suggestion by Max Allen