Yep, this is the second French Toast post in as many months. But the first one was savory, so it had to be balanced out, right? I may have a problem. On a list of problems to have, I’m ok with this one. The colour issues on this photo, not so ok with them – harsh light aside, can anyone tell me how to shoot berries and not have them black?? Anyway, imagine them a lovely dark purple.
I have to admit that this has been sitting in a folder for a while in anticipation of sharing Banana Bread first, but really, who doesn’t have a Banana Bread recipe, [not that it will stop me from putting it up eventually] and after reading rave reviews by The Running Yankee about this very thing, I knew it was just not fair to hold out on you any longer.
This sits firmly in the ‘justifying Cake! for breakfast’ category, not that it needs to be justified but ya know, just in case. And what goes better with Bananas than Blueberries? Based on the fact that there is no peanut butter or chocolate in this recipe, not much I say.
You could of course drench this in real maple syrup – or add the syrup to the berries as they warm for, wait for it, blueberry syrup. And blueberry syrup that is way better than the faux ‘we’re going to call this blueberry syrup but there are no blueberries, and lets be honest, probably no real syrup’ stuff that sits in the sticky carafe at the Pancake House that is International. Don’t get me wrong, I loved that place when I was young, but the syrup always let me down a bit. Phew, I feel better now.
So the main trick to this is, as with all french toast and grilled cheese type foods [yep, just made that a food group], is low and slow, but even a bit more as most Banana Bread is dense and you want to cook the middle eggy-goodness with out burning it. Enough with the tutorial, most important take out of this – Cake! for breakfast.
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Banana Bread French Toast
Ingredients:
2 slices banana bread
1 egg
2 Tbsp milk
1/4 tsp cinnamon
1/4 tsp cloves
pinch sea salt
1/4 cup frozen blueberries
2 Tbsp maple syrup (optional)
Natural or Vanilla Yogurt to serve
Full Method – Under 100 words:
Whisk egg, milk, spices and salt with a fork until combined. Soak bread in mixture until absorbed. Pre-heat a large pan over medium heat and coat with cooking spray [if feeling naughty or channeling Paula Dean, use, gasp, butter] and cook bread for 3-4 mins each side until lovely and brown.
Heat berries in a small pan on their own or with the syrup. Serve with natural yogurt and top with berries.
Serves 1-2. Double, triple or make a whole loaf as necessary.
Wow, what a breakfast! That must have been totally yummy. I have a sweet treat linky party going on at my blog till tomorrow night and I’d love it if you’d come by and link your french toast up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html
This looks so delicious, I had to share it over on Yay Food! I hope that’s alright. See the entry here:
http://yayfood.livejournal.com/49882.html
Thanks for the write-up!
Perhaps we should serve this at the family farm gathering!! What happens if we leave out the milk for the “no dairy”crowd?
Since the ‘no dairy’ crowd is also ‘no soy’ we’ll just substitute oat, or rice, or almond milk instead. Now I just need to do a non-dairy Banana Bread! 😉
Heading to fridge now to grab anything that looks remotely like banana bread french toast. Only thing barely acceptable? Maple syrup.
<3 Belly B