CHOCOLATE, BACON & BANANA STUFFED CINNAMON “FRENCH TOAST” CRUNCH
· 2 tablespoons brown sugar
· 2 tablespoons malt powder
· ½ teaspoon ground cinnamon
· 1 tablespoon almond extract
· 2 tablespoons melted butter, plus 2 tablespoons for cooking
· 8 slices good brioche bread
· 1 cup chocolate hazelnut spread
· 1 cup Cinnamon Toast Crunch
· 8 slices crispy, thin-cut bacon
· 2 bananas, sliced on the sharp bias
1. Spray a waffle iron with non-stick cooking spray and preheat to medium/high heat.
2. Whisk together egg yolks, milk, brown sugar, malt powder, ground cinnamon, almond extract and salt in a bowl.
3. Dunk each side of the bread into batter for 5 seconds a side. Let excess drip off and start building “sandwiches” on a clean sheet tray.
4. In between bread slices, a light schmear of chocolate hazelnut spread, then a layer of Cinnamon Toast Crunch, a layer bananas, hazelnut 2 slices of bacon then another light layer of chocolate hazelnut spread.
5. Working with 2 sandwiches at a time, lightly press on waffle iron until golden brown and gooey.
6. Let cool for a minute then slice, dust in powdered sugar and serve.