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Banana and Pecan Stuffed French Toast with Bacon Lardons

With Peter Gordon from The Sugar Club


For 2

4 slices light white bread, slightly stale

1 ½ bananas, ripe, mashed

12 pecan nuts, lightly toasted and roughly chopped

1 large egg

100ml cream

Butter and sunflower oil to cook them

100g bacon lardons

Vanilla verjus syrup



Oven at 180*C

Spread the banana over the bread and sprinkle the pecan nuts over 2 of them

Press the other two slices on top of them to make a sandwich

Beat the egg and cream together and dip the sandwiches into the mixture on both sides

Heat up a pan and add a good knob of butter and some oil

Cook the French toast till golden then flip over carefully and bake in the oven for 2-3 minutes to warm through

Meanwhile, fry the bacon lardons in a little extra butter til golden and sizzling

To serve, cut each French Toast in half and sit on a warm plate, spoon on the lardons and drizzle with the verjus


Vanilla Verjus syrup

You can buy this or make it yourself

100ml verjuice

100g caster sugar

½ vanilla bean, split lengthways and seeds scraped out


Bring everything to a rapid simmer then reduce till syruppy