Kozunak French Toast with Caramelized Bananas

Peel 250 gr Bananas and cut them into slices about 1 cm thick, or slice them lengthwise in half.

In a non-stick pan, melt 2 tsp Butter over medium heat. Add 4 tsp Brown sugar and stir until it begins to lightly caramelize, about 1–2 minutes. Carefully add the sliced bananas to the pan, sprinkle with ¹/₂ tsp Ground Cinnamon, and cook for about 2 minutes on one side without moving them. Flip the bananas and cook for another 1 minute, until they soften and are coated in a thick syrup. Remove from heat.

In a deep bowl, whisk 2 pieces Eggs size L with 3 tsp Vanilla sugar and ¹/₄ tsp Ground Cinnamon until well combined. Gradually add 150 ml Milk and continue whisking until the mixture becomes smooth and homogeneous.

Dip each of the thick slices of kozunak into the prepared mixture, making sure both sides are well coated. Be careful not to soak them for too long, so they don’t fall apart.

Heat a non-stick pan over medium heat and add a little butter. Once the butter has melted, place the soaked kozunak slices in the pan and cook for 2–3 minutes on each side, until golden brown and fluffy.

Arrange the warm French toast on serving plates. Top with a generous portion of the caramelized bananas and drizzle with the thick syrup from the pan.
Serve immediately with a side of sour cream and blueberry jam for a perfect balance of flavors.