Banana Stuffed Cinnamon French Toast

Directions

1. Preheat the Blackstone griddle to medium heat.

2. Slice the brioche loaf into two thick slices, about 3 inches each.

3. Carefully cut a small slit along the bottom edge of each slice to create a pocket, being careful not to cut all the way through.

4. Peel the banana. Cut it in half crosswise, then slice each half lengthwise.

5. Stuff two banana pieces into each brioche pocket.

6. In a bowl, whisk together the eggs, double cream, vanilla bean paste, and a generous pinch of the brown sugar until combined.

7. Add a large knob of butter to the griddle and allow it to melt.

8. Dip each stuffed brioche slice into the egg mixture, coating thoroughly and ensuring the mixture gets into all the edges and pockets.

9. Place the slices on the hot griddle and cook until golden, turning and moving them as needed so all sides are evenly cooked.

10. Meanwhile, mix the remaining sugar with the cinnamon to create a donut-style finishing sugar.

11. Once the French toast is cooked through and beautifully golden, remove from the griddle and immediately coat generously in the cinnamon sugar while still hot.

12. Serve topped with a scoop of clotted cream and a generous drizzle of caramel. For extra indulgence, serve additional caramel on the side for dipping.

13. Sit back, enjoy the compliments, and remember: Be Good, Do Good, and Eat Good.