Wednesday, August 22, 2012

Banana Bread French Toast

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I had some leftover banana bread in the freezer, but I needed to take it out since I needed to make room for leftover wedding cake. I ate it for breakfast a few mornings, but it got redundant after a while. I usually stick to healthier options in the morning on the weekends since I typically go all-out for dinner, but this particular weekend I decided to make an exception. Banana bread french toast was in the works. Yes, please.
This turned out to be such a great idea. The outside layer got a little crispy while the inside stayed moist and light. Definitely top this off with some extra banana slices and powdered sugar. They're a great contrast to the warm bread. Next time I'm going to try this with maybe an apple raisin bread or pumpkin bread. The possibilities are endless. Enjoy!
Don't forget to drizzle some maple syrup on top!

Printable Recipe

  • 4-5 slices of banana bread, cut thick
  • 3 large eggs
  • Splash of reduced-fat milk
  • Sprinkle of cinnamon
  • 2 tbsp. light butter
  • Powdered sugar, banana slices and syrup, for topping

In a wide bowl, combine eggs, a splash of milk and a dash of cinnamon. Whisk until combined.

Heat a large skillet to medium heat. Melt 1 tbsp. butter in the skillet.

Place one piece of banana bread into the egg mixture and flip to coat. Put bread in the skillet, repeating with other pieces. Cook for about 3-4 minutes per side, or until lightly browned. Add remaining butter to skillet, and flip bread to cook the other side. Cook for an additional 3-4 minutes or until the other side is brown.

Remove from skillet. Dust with powdered sugar, garnish with banana slices and top with syrup.

Source: SK Original

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