Homemade Belgian chocolate bread is soaked in custard, then fried in cultured butter and served with roasted bananas and whipped cream..
For the bread (measure flour by weight, liquid by volume)
6 oz organic pastry flour
2 oz sprouted wheat flour
1 teaspoon sea salt
2 tablespoons baking powder
2 oz non-refined sugar
4 oz cacao powder
4 oz Belgian chocolate, shaved
4 oz filtered water
4 oz plain kefir or yoghurt
2 large eggs
4 oz melted butter
Mix the dry ingredients (except Belgian chocolate) together in a bowl.
In a separate bowl, whisk together the eggs, water, kefir and butter.
Gradually whisk the dry ingredients into the wet ingredients until just combined. Don’t over-mix. Fold in the chocolate chips.
Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.
Allow loaf to cool on a rack for 15 minutes.
For the Custard
2 pastured eggs
1/3 cup fresh milk
1/4 teaspoon cinnamon
1 pinch salt
Combine all ingredients in a small bowl and beat with a fork until frothy.
For the Whipped Cream
1/4 cup fresh heavy cream
1/2 teaspoon vanilla bean paste
pinch of salt
Use a whisk or hand mixer to whip all ingredients together until thickened.
For the Bananas
2 small bananas, split lengthwise
1 tablespoon melted butter
1 teaspoon granulated maple sugar
Place the bananas cut-side down on a baking sheet. Brush with melted butter, sprinkle with maple sugar and roast in a 375 degree oven until golden brown and partially caramelized.
Soak thick slices of day-old chocolate bread in custard until completely saturated. Carefully to transfer to a rack and drain for a few minutes. Heat butter in a heavy skillet oven medium heat and fry soaked bread until light golden brown, about 2 minutes per side. Place skillet and bread in a 375 degree oven and bake 7 minutes.
Place French toast on a plate and slide roasted banana on top. Garnish with whipped cream and serve immediately.