There is nothing I look forward to more than a relaxing weekend brunch. Anything from a great mimosa on a patio to a fabulous French bistro or a quaint country diner works great for me! And, I love having friends over for brunch and cooking at home.
One of my favorite brunch meals is french toast. There is just something about the all-in-one classic breakfast meal that I crave. It could be topped with berries, smothered in creme fraiche or one of my personal favorites, served with gooey bananas and cinnamon.
I love serving my cinnamon banana french toast with a side of fresh blueberries and strawberries, some scrambled eggs and a giant cup of strong coffee!
- 4 slices of airy, eggy bread (I use the light honey whole wheat kind from the grocery but brioche or challah is soo delicious too!)
- 6 eggs (usually 4 full eggs and 2 egg whites)
- 1/2 tbs butter
- a splash of milk ( I use unsweetened almond milk but you can also use soy or 2 percent- even half and half)
- 1/2 tbs vanilla
- dash of cinnamon (for egg mixture)
- 1/2 tbs cinnamon (for banana topping)
- one banana (not too ripe)
French Toast directions:
- Mix the eggs, milk, vanilla and cinnamon together in a mixing bowl
- Melt the butter on a nonstick pan over medium heat
- Pour the egg mixture in a shallow square dish and one at a time dip the bread into the mixture allowing each side to soak for 30 seconds.
- Once the butter is melted and the pan is ready (I usually sprinkle a little water on the pan and if it “dances” off the pan, its ready!), place the french toast on the pan making sure each slice is placed on the heated flat part of the pan. I use a square griddle pan like this one but you can also use a wide sautee pan.
- Cook the toast until golden on each side, approximately 3 minutes per side. I usually peek under the toast with a spatula to make sure it is ready to flip. If needed, adjust the stove top temperature so the bread is cooking consistently and not too fast.
- As the toast is ready, transfer it to a paper towel over a plate. I usually place a paper towel between each layer of toast so they don’t get soggy.
- Slice the banana in half then length wise so you have approximately six thin banana slices
- Place the banana slices across a plate and sprinkle them with the cinnamon on both sides
- Microwave the bananas for approximately 45 seconds to 1 minute or until the bananas are soft and pliable.
Top one piece of toast with 3 slices of banana and place the second slice of toast on top, so the delicious ooey banana is sandwiched in between the hot toast. Guests love to add some powdered sugar or butter on on top to sweeten it up! I love eating mine with pure maple syrup or agave nectar! MMMM delicious!