elvis toast

There will come a time when, buoyed-yet-emotionally-broken by the success of my marshmallow empire, I will move to a remote estate in Memphis, Tennessee, hang up my rhinestone chef whites and zip around in a pink Cadillac. Perhaps then, while surveying my glimmering and extensive collection of bespoke whisks, I may fancy a sandwich. Not just any sandwich, as I’m sure you can imagine, but a sandwich created from thick, slightly sweet slabs of bread, sticky with unctuous peanut butter, slathered in smooth banana slices and embellished with smoky streaky bacon... Hold on, what? Someone already has? Elvis? Right, OK then. Fine.

So this self-indulgent ‘Elvis-style’ sandwich makes for 
a barn-storming breakfast treat . Although you can use any sliced white bread, I find it works best when using a sweet brioche loaf. The added whip of a fruit marshmallow adds a decadence of which that Elvis fellow could only dream... uh, huh.

  (Serves 4 ) 

 2 medium eggs,
lightly beaten

100ml whole milk

1⁄2 tsp vanilla bean paste 

50g caster sugar

1 tsp ground cinnamon 

pinch of grated nutmeg 

8 slices of brioche

50g unsalted butter.

To serve: Maple syrup, crispy bacon, chopped banana and 2 Marshmallowist Marshmallows (I love the coconut for this recipe) 


1/ Preheat the oven to 170°C/gas 31⁄2.
2 In a wide, shallow bowl mix the eggs, milk, vanilla, sugar and spices and whisk to combine.

2/ Soak the brioche slices in the egg mix for 30 seconds on each side.

3/ In a large non-stick frying pan, melt a quarter of the butter (10–15g). When it starts to sizzle, place 2 brioche slices in the pan and fry for 2 minutes on each side until golden. Transfer to the oven to keep warm and cook the remaining brioche slices in batches of 2 in the same way, melting down portions of butter in between each

4/ Drizzle with maple syrup and serve with crispy bacon, chopped banana and melted coconut mallows on top.

 For more mallow inspired recipes- get The Marshmallowist Book