French Toast. Gosh it is good, right? I almost never make it at home and, for the most part, have only ordered it out, until recently. I have now discovered how darn easy and tasty it can be from home. I have always just been more of a Pancake girl (check them out), but now I am loving this easy, fast, and healthy French-Toast Breakfast. I like how low-maintenance and loose my recipe is, just add what you want. I love the extra fancy way I serve the banana. I slice it up and grill it on the pan while I prep everything, so it gets a bit warmed and caramelized. Seriously, I use hardly any butter, but I encourage you to coat the pan with some butter to really take the banana where it needs to go. Makes it feel like your kitchen is the new trendy restaurant for breakfast, well maybe that is just me. Use whole-wheat bread and I am sure you can make it right now as these are everyday ingredients. I serve this with fruit, fresh juice, and espresso of course. By the way, I was out of bread one morning and I had already whipped up the egg mixture so I tried quesadillas! It totally worked and when they were cooked, I rolled them up and they were almost crepe-like. Just so you know. For more options for Breakfast, check here. Enjoy~
- 4-6 slices of whole-wheat bread, cut in half- depends on how many servings you want to make
- 2-4 organic eggs, depending on how much bread you use
- 1 tsp pure vanilla extract
- dash of salt
- A few dashes of cinnamon
- A few splashes of almond milk
- 1-2 tsp of butter (this is for the banana but use more butter for the bread if you prefer)
- 1 banana, sliced (grilled on the pan)
- cooking spray
- fruit to serve with, optional- I use what I have always but today was strawberries and wekiwa
- toppings (optional): pure maple syrup, powdered sugar, peanut butter, etc
- Preheat a pan over med heat.
- Add 1-2 tsp of butter and add the sliced bananas. While the bananas go to work on the pan, prep the egg mixture.
- In a shallow but deep enough dish, whisk the eggs, milk, vanilla extract, salt, and cinnamon. Put the first sliced bread in and really let it soak. Then flip to the other side and let it also soak for about another 2 mins.
- Flip over the bananas on the pan and move them to the outside edges of the pan so they can keep cooking. Coat the center of the pan with cooking spray (or use butter) and place the drenched bread right over. Watch the bananas and remove them when they are cooked through and warm. Flip the bread over when it is cooked on the first side, about 2-3 mins. (Now add the second piece of bread to the egg mixture so it can be soaking up the egg mixture.)
- Add more cooking spray or butter and repeat with the remaining bread. Place the french toast on a plate. Cover with the cooked banana. You can also serve with fresh fruit and top with maple syrup and/or powdered sugar. Enjoy! (Unfortunately, my banana did not make it to these photos... 🙁 I left it on the pan! But it is a must for this recipe, you must try it.)