Make Kirsten Tibballs' oozy chocolate sourdough toastie

RECIPE

75ml full-cream milk

120ml sweetened condensed milk

100g whole eggs

Pinch of sea salt

Pinch of ground cinnamon

2 teaspoons unsalted butter

1 teaspoon grapeseed oil

8 slices day-old sourdough bread, crusts removed

2 bananas, thinly sliced lengthways

80g good-quality milk chocolate chips

METHOD

Put the milk, condensed milk, eggs, salt and cinnamon in a bowl and whisk to combine.

Transfer the mixture to a shallow dish.

Heat the butter and oil in a frying pan over medium heat.

Dip each slice of bread in the condensed milk mixture, then place in the frying pan and cook both sides until golden brown.

Remove from the heat.

Arrange the banana in an even layer over four of the bread slices, sprinkle with chocolate chips, then sandwich together with the remaining bread.

The toasties are best made fresh and served immediately.

FOR THE BEST RESULTS

Don't use bread with large air pockets.

Have all the elements ready to go before you start frying.

NEXT LEVEL

I love replacing the banana with fresh or sautéed pineapple.

Check out Kirsten in action in the video above