Breakfast O'clock

This Banana Walnut French Toast with Orange Segments & Jaggery Caramel is what best-breakfast days look like
By Chef Paul Kinny

Here's a recipe for days that call for extraordinary breakfasts. After you've had this droolworthy french toast, you'd wish for all-day breakfast days. But first, let's make one:


French Toast Batter
• 2 eggs
• 20 ml honey
• 40 ml milk

For Garnish
• 1 orange segment
• 1 large tbsp pomegranate

Banana Bread
• 2 ripe bananas
• ½ cup raw sugar
• 1¾ cup whole wheat flour
• ½ cup apple puree
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 10 gms chopped walnuts
• 1 tsp baking powder
• 2 eggs

Caramel Sauce
• 1 large tbsp crumbled jaggery
• 40 ml milk
• A pinch of salt


• Preheat oven to 350 F. Lightly grease a 9-inch loaf pan.
• In a medium-sized bowl, mash the bananas with a fork.
• Combine all the ingredients (except walnuts) for the banana bread. Pour into the greased pan and sprinkle with walnuts.
• Bake for approximately 10–50 minutes, or until a toothpick inserted into the middle comes out dry.
• Cool in a pan for 15 minutes and then transfer to cooling rack.
• Slice into inch-thick slices and keep aside.
• Make a batter with the eggs, honey and milk. Dip the banana bread in the batter and roast as you would French toast.
• Prepare a caramel sauce by melting jaggery, milk and a pinch of salt on a low flame till thick.
• Serve as shown alongside with a drizzle of jaggery caramel and orange segment.


Chef Paul Kinny is Culinary Director, Bellona Hospitality