Friday, April 6, 2012

Banana Bread French Toast

Remember this?

And how I told you to stick around because I'd do something fun with it?

Banana. Bread. French. Toast.

I have to confess...half the reason I made the bread was to turn it into French Toast after seeing Jessica's recipe.  I was a woman obsessed!  The whole wheat blueberry banana goodness was left virtually untouched (except for a teeny tiny bit that I tasted by itself) for two days after I baked it because I was saving it for its higher purpose.


The next time you're having a craving for an over-the-top breakfast, make this.  Plus, if you use the blueberry oat banana bread, you'll be packing yourself with tons of fiber and fruit at the same time!  I don't want to think about the overall calorie count in that plate...especially since I ate it all...but hey, that's what exercise is for!  Just keep thinking about all that whole-wheat-fruit-and-protein goodness while you're at Zumba ;)

Banana Bread French Toast
Source: barely adapted from How Sweet It Is

6 slices banana bread (such as this)
3 large eggs
1/2 cup milk or heavy cream (I used soy milk)
1/4 tsp ground cinnamon
butter for the pan

Slice the banana bread to your desired thickness (we went super thick, but you can be as conservative as you want).  In a wide bowl, combine the eggs, milk or cream, and cinnamon, whisking until smooth.  Heat a griddle or skillet over medium heat and brush with butter.  Soak each piece of bread for about 30 seconds per side, then transfer to the heated griddle.  Cook for about two or three minutes on each side until golden and a bit crispy on the outside, then transfer to an oven-safe plate in the oven, warmed to 150-200˚ to keep the French toast warm as you finish the rest of the slices.  Serve with toppings of choice - I recommend sliced bananas and pure maple syrup, but seriously?  Go crazy.  And most importantly, ENJOY!

No comments:

Post a Comment