Banana and Blueberry French Toast

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Serves 1-2

Equipment list



Shallow bowl 

Measuring spoons


Fish slice

Frying pan



1 small banana

a handful of blueberries

1 large egg, preferably freerange or organic

3 teaspoons golden caster sugar

2 slices of medium-cut white bread

10g butter, at room temperature

low-fat Greek yoghurt, to serve

optional: icing sugar, for dusting

Jamie's Top Tips

  • Spice things up by adding some ground cinnamon, nutmeg or some vanilla into the eggy mixture before cooking.

  • French toast is traditionally made with white bread but you can make it with other types for a bit of a change. Give crumpets or panettone a try, they also work brilliantly.

  • If your bread is a bit stale, don't throw it away! This is a great way to use it up and works better than if you use fresh bread. You can also use up the crusts of your loaf if you like a sturdier sandwich.

I like to think of this as a posh eggy bread sandwich. It's a bit of a treat so don't have one every day, but now and then won't do you any harm. Feel free to vary the berries that you use - strawberries and blackberries also work.


To prepare your French Toast: 

Peel the banana and mash in a bowl. Add the blueberries and lightly crush. Crack the egg into a separate shallow bowl, add the sugar and beat with a fork.


Put the slices of bread in the sweet egg mixture, and turn after a minute or so, so they soak up the egg mixture on both sides. Pick up the bread and let the excess egg drip off, then pop on a plate.


Smear most of your fruit mixture onto one slice, leaving a little gap around the edges. Put the other slice on top and press down with a fish slice to help them stick together.


To cook and serve your French Toast: 

Put a frying pan on a medium heat and add the butter. Once melted, add the eggy sandwich and press down with the fish slice to make sure it's in even contact with the pan. Fry for 2 to 3 minutes, then lift up with a fish slice to check it's golden brown on the bottom. When it's looking good, flip over and cook for another 2 to 3 minutes until golden and crisp.


Transfer to a plate and serve with a dollop of yoghurt and the remaining fruit mixture spooned over the top. Dust with icing sugar, if you like.


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