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A perfect breakfast in bed treat courtesy of Linda Hayne's Ace Bakery Cookbook.

CINNAMON-BANANA FRENCH TOAST WITH CHOCOLATE DRIZZLE

Ingredients:

2 eggs

1 cup (250 ml) whipping cream

1 tsp. (5 ml) ground cinnamon

1/2 tsp. (2 ml) EACH ground nutmeg and orange zest

2 slices white or whole-wheat bread, each 1 -inch (4-cm) thick

1 to 2 ripe bananas, sliced in half lengthwise

2 Tbsp. (30 ml) butter

1 oz (45 g) semi-sweet

chocolate, melted (see below)

1 Tbsp. (30 ml) icing sugar

Preheat oven to 400F (200C). In a bowl, whisk together eggs, cream, spices and zest.

In top crust of bread, cut a horizontal pocket large enough and deep enough to stuff with at least half a sliced banana. Stuff both pieces of bread.

Over medium heat, melt butter in a frying pan until it sizzles. Generously dip both sides of each bread slice in egg-and-cream mixture.

Fry, flipping once, until both sides are golden-brown. Remove from pan and place on a baking sheet.

Place French toast in hot oven for about 10 minutes.

Remove toast from oven. Cut each piece diagonally and drizzle with melted semi-sweet chocolate. Dust with icing sugar.

Serves 2.

NOTE: To melt chocolate in microwave, coarsely chop chocolate.

Place in a microwave-safe bowl and microwave on high for 20 seconds. Remove from microwave and stir.

Continue cooking chocolate for 20-second intervals, stirring in between, until only a few soft lumps remain. Transfer bowl containing chocolate to a counter and stir until lumps melt. Don't overcook or chocolate will congeal.