|2||eggs — large|
|5 ml||Robertson's vanilla essence|
|4||bread — larg slices|
|olive oil — for frying|
|20 ml||jam — strawberry|
|6||bacon — streaky, cooked|
|250 g||cheddar cheese — white or mozzarella cheese|
Puree the bananas, eggs and vanilla together until smooth. Heat a large pan over medium heat. Dip each slice of bread into the banana mixture so that it is coated on both sides.
Add a splash of oil to the hot pan and fry the French toast off in batches. Cook for 30 seconds to a minute on each side until lightly browned. Drain on kitchen paper and allow to cool for 15 minutes.
Spread some jam onto each French toast slice. Divide the bacon between two of the French toast slices and close them up with the other French toast slices to form 2 closed sandwiches. Cut each sandwich into 16 squares. Cut the cheese into 16 cubes.
Thread the French toast squares, cubed cheese and strawberries onto the 8 wooden skewers. Each skewer will contain 4 x French toast squares, 2 x cheese cubes and 2 x strawberries. Store in the fridge until needed.
For a nutty crust simply dip the egg-soaked bread slices in finely chopped nuts like raw almonds, cashews or hazelnuts before frying.