French toast stuffed with banana

Ingredients
2 large ripe bananas
1 tbsp maple syrup/ honey, plus extra to serve
2 eggs
50ml milk
50ml double cream
drop of vanilla extract
50g caster sugar
1 tsp cinnamon
1 large brioche loaf, cut into 4 x 2in slices
100g butter
vanilla yogurt, to serve

Method
1) Peel and slice the bananas, mash with the maple syrup/honey and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.

2) Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.

3) In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.