• Maple bacon French toast bananapalooza (Chris Middleton)

An epic breakfast in shake form. Stack up your candied bacon, banana and French toast and then slather it all in maple syrup. 

Serves
2

Preparation

20min

Cooking

15min

Skill level

Mid
By
Average: 5 (1 vote)
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Ingredients

Candied bacon

  • 4 slices streaky bacon 
  • maple syrup, for brushing

 

French toast

  • 2 slices sourdough bread 
  • 1 egg
    60 ml (2 oz/¼ cup) milk 

 

Shake

  • 500 ml (17 oz/2 cups) milk 
  • 240 g (8½ oz/1 cup) mashed banana 
  • 1 tsp ground cinnamon 
  • 125 ml (4 oz/½ cup) caramel syrup (see note) 
  • 2 scoops vanilla ice cream 

 

Monster your shake

  • buttercream frosting (see note) 
  • 1 small banana, sliced
  • 2 scoops vanilla ice cream 
  • french toast (see note) 
  • whipped cream 
  • maple syrup and caramel syrup (see note), for drizzling 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the candied bacon, preheat the oven to 180°C (350°F). 

Place the bacon on a baking paper- lined baking tray and place in the oven for 10 minutes or until the bacon is browned. 

Brush the bacon liberally with maple syrup and return to the oven for 5 minutes until crisp. Transfer to a wire rack to cool. 

For the French toast, beat the eggs and milk together in a shallow dish then dip each slice of bread into the mixture, soaking both sides well. 

Heat a non-stick frying pan over medium heat and fry the toast for 2 minutes on each side until golden. Set aside to cool slightly before using. 

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Using a spatula, smear the frosting around the outer rim of each glass then decorate with the sliced banana. Gently pour in the shake and top with a scoop of ice cream. 

Place a slice of candied bacon on top of each glass. Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream on top of the shakes. Top with a piece of French toast each and the remaining bacon. Drizzle with maple and caramel syrups. 

 

Note: 

•  To make buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼  oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼  oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week. 

 

•  For the caramel syrup, combine 330 g (11½ oz/1½ cups) sugar with 60 ml (2 oz/¼ cup) water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Increase the heat to medium–high and boil for 2 minutes then reduce the heat to medium and simmer without stirring for 10 minutes or until golden. Remove from the heat and add 125 g (4½ oz/2⁄3 cup lightly packed) brown sugar and 300 ml (10 oz) thickened cream and stir until combined. Return to medium heat and stir for 2 minutes until smooth. Do not boil. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 2 weeks.

• For the French toast, beat 1 egg and 60 ml (2 oz/¼ cup) milk together in a shallow dish then dip two slices of bread into the mixture, soaking both sides well. Heat a non-stick frying pan over medium heat and fry the toast for2 minutes on each side until golden. Set aside to cool slightly before using. 

 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.