Blueberry and banana eggy bread

Name: Blueberry and banana eggy bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 bananas, each halved and sliced lengthways; 8 slice/s essential Waitrose Sliced Brioche Loaf; 150 g essential Waitrose Blueberries; 4 tbsp clear honey; 4 large Waitrose British Blacktail Eggs, beaten; 150 ml milk; pinch ground cinnamon; 15 g butter; 25 g icing sugar

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Serves4
CourseBreakfast
Prepare15 mins
Cook15 mins
Total time30 mins

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2 bananas, each halved and sliced lengthways
8 slice/s essential Waitrose Sliced Brioche Loaf
150g essential Waitrose Blueberries
4 tbsp clear honey
4 large Waitrose British Blacktail Eggs, beaten
150ml milk
pinch ground cinnamon
15g butter
25g icing sugar

Arrange the slices of banana on 4 of the brioche slices and scatter the blueberries on top. Drizzle with the honey, then place the remaining slices of brioche on top, pressing down well.
Place the eggs in a shallow dish with the milk and cinnamon and lightly whisk together – the dish should be big enough to hold all the brioche sandwiches, so something like a roasting tin would be perfect. Place the brioche sandwiches in the egg mixture and leave for 5 minutes to soak. Turn over and repeat for the other side. Keep turning until each sandwich is soaked well and all the egg mixture has been absorbed by the brioche.
Heat the butter in a large frying pan and gently cook the brioche sandwiches for 3-4 minutes each side until golden brown. You will probably have to do this two at a time.
Transfer the fruity eggy bread to serving plates and serve while still warm, dusted with icing sugar.

Typical values per serving when made using specific products in recipe