French toast with vanilla bean ice cream, toffee sauce and bananas | Sainsbury`s Magazine

Ingredients

• 2 vanilla pods
• 500ml whole milk
• 6 large egg yolks (you can freeze the whites for meringues)
• 200g caster sugar
• 500ml double cream
• 2 tsp vanilla bean paste
• 40g salted butter
• 60g dark muscovado sugar
• 75ml double cream
• seeds from 1 vanilla pod, or 1 tsp vanilla bean paste
• 1 vanilla pod
• 50g caster sugar, plus extra for sprinkling
• 300ml whole milk
• 4 medium eggs, beaten
• 25g unsalted butter
• 6 x 2.5cm thick slices brioche, cut from a 400g loaf
• 6 small, ripe bananas, peeled and halved lengthways
• 50g walnut or pecan halves, toasted